Chicken and Mushroom Pie
Bless me readers for I have sinned.
It has been quite some time since my last blog post.
I’m not sure what happened to make me stray from my path.
Thank goodness I have seen the error of my ways in time to bring you an old winter favourite of mine, Chicken and Mushroom Pie.
What’s that smell? Forgiveness. And pie.
CHICKEN AND MUSHROOM PIE (serves 4 or 2 greedy people)
500g of thigh or breast fillets
1/3 cup plain flour
1 brown onion, finely chopped
2 cloves of garlic, crushed
280g of either field mushrooms, Swiss Browns or Portabellos (or I like a combination of a few)
1 cup chicken stock
1/4 cup fresh sage, finely chopped
Salt and pepper
2 sheets of puff pastry
1 egg, lightly beaten
Preheat your oven to 200C.
Put the flour in a plastic (or paper) bag and toss in the chicken until fully coated.
Melt half the butter in a large frying pan and brown the chicken well.
Remove and set aside.
Melt the remaining butter in the same pan and add the onion, garlic and mushrooms and cook over a medium heat for about 5 minutes or until the onion is soft. Add the stock and bring to a boil. Return the chicken to the pan, add the sage and salt and pepper to taste, stir, then reduce the heat and simmer for 5-10 minutes or until mixture thickens. Remove from the heat and allow to cool slightly.
Grease a large pie dish (I used a quiche tin with removable base). Line with one square of puff pastry, trimming off the excess and patching if need be.
Spoon the chicken mixture into the pie dish and brush the edges with a little beaten egg. Lay the final piece of pastry over the top and trim off the excess. Press the edges a little so the pastry sheets meet. Make a couple of small cuts in the top to let the steam escape. Brush the top of the pie with more egg.
Place in the oven for about 30 minutes or until the pastry is lightly browned.
Serve with mashed potatoes.
Wine Suggestion: We enjoyed the pie with a lovely Bordeaux.