Pies are very difficult to take photos of!
I originally wasn’t intending on making this for a blog post, but it tasted so good that I changed my mind once we’d started eating. Therefore this is a photo of the left-overs 🙂
Any kind of pie is always a hit in my house and this one turned out particularly well. I love the creamy filling – it has plenty of chunks of chicken and a lovely delicate hint of flavour from the mustard. The mushrooms also add texture.
If you don’t like mushrooms then you could always substitute some frozen peas or other chopped vegetable instead. To cut down on fat you could make this as a pot pie with only the top layer of pastry rather than it being fully enclosed.
A great thing about this pie is that you can start preparing it in advance by cooking the chicken filling the day before you want to eat.
The method looks quite long but it isn’t once you get started.
Ingredients – serves 6:
- 1/2 tbsp olive oil
- 1 small onion, finely diced
- 1 garlic clove, crushed or finely chopped
- 1kg/2 lbs skinless, boneless chicken thigh fillet, cut into small chunks
- 200g/7 oz button mushrooms, thinly sliced
- 2 teaspoons dried mixed herbs (or you could use dried oregano instead)
- freshly ground black pepper, to season
- 400g/14 oz can light evaporated milk
- 2 tbsp plain (all purpose) flour
- 2 tbsp wholegrain mustard
- 3 sheets frozen puff pastry, thawed (my pastry is 25cm/10 inches square)
- a little milk, for glazing the pastry
- Put the oil, diced onion and garlic into a large, deep frying pan and place over a medium heat. Cook for a couple of minutes until the onion starts to soften.
- Add the chicken pieces to the pan and cook, stirring regularly, until the chicken pieces are sealed all over. This will take about 8-10 minutes.
- Add the sliced mushrooms, herbs and a good seasoning of black pepper, then stir to mix. Cook for a minute.
- Add the evaporated milk, flour and mustard and stir.
- Bring the liquid to the simmer then turn the heat down a little. Simmer for 15 minutes until the chicken is cooked and the sauce has thickened.
- If you are making the filling in advance, leave it to cool and then place in an airtight container in the fridge until needed. When you are ready to make the pie, bring the filling back to room temperature.
- Heat your oven to 200C/180C fan forced/390F.
- Lightly coat a deep 25cm/10 inch pie tin or loose-bottomed tart tin with a little cooking spray. (Note: the pan will need to be at least 5cm/2 inches deep as you have a lot of filling to get into the pie.)
- Line the tin using 2 sheets of your thawed pastry, cutting and joining as required to cover the base and sides of the tin. Prick the surface of the base lightly with a fork, or use ceramic pie weights, to stop the base from rising in the next step.
- Put the pastry case in the oven for 12 minutes or until just starting to turn golden.
- Remove from the oven and press the pastry down in any places where it has puffed up, then leave to cool for 15 minutes.
- Fill the pastry case with your prepared chicken & mushroom filling. Top the pie with your remaining pastry, ensuring that you tuck the pastry in well around the sides so it encloses the filling.
- Brush the top of the pie with a little milk, and use a sharp knife to cut a small hole or slit into the middle of the pie top to let the steam escape during cooking.
- Bake for 35-40 minutes or until the pastry is golden brown all over and the filling piping hot. If the edges of the pastry start to get brown before the middle, cover them with pieces of aluminium foil.
- Remove from the oven and leave the pie to sit for at least 5 minutes before removing from the tin.
- Serve and enjoy!