I love pies, and they’re so easy to make, especially with pre-rolled pastry. My favourite is this Chicken & Mushroom pie recipe I honed on my own from various sources.
Ingredients – serves 2
- Pre-rolled puff pastry
- 2 chicken breasts, diced
- 4-6 sliced mushrooms
- 150ml Double cream
- 1/2 pint vegetable stock
- Tablespoon of cornflour
- 1 diced carrot
- 1/2 chopped broccoli heads
- 1 chopped onion
- Plain flour
- Olive oil
- 2/3 crushed garlic cloves
- Splash of white wine (optional)
- 1 egg
Instructions
There is normally enough puff pastry in the pre-rolled packets for both the lid and outside. I normally slice the pastry in half with a sharp knife and roll one half big enough for a lid, and the other half big enough for the dish (make it slightly bigger for the sides of course!). Make sure you use plenty of flour to roll, and sprinkle a little flour into the dish before you put the pastry in. Leave the lid aside for now.
The pie filling is made by frying some onion and garlic in olive oil on high in a large frying pan. Add the diced chicken breasts until starting to go golden brown. Add the mushrooms, vegetable stock, optionally white wine, carrots, and simmer on low/medium for 15 minutes. Add in the broccoli a few minutes before that is done. Add in cream and cornflour and stir continuously for another 5 minutes on medium heat until nice and thick. Let this cool completely on the side. Once it is cool, put into your prepared pastry in your pie dish and cover with a lid. Gently press down around the edges with a fork or your fingers, and decorate if you wish.
Beat an egg and brush the top of the pie with it. Pop the pie in the oven on 200 degrees for about 20/25 minutes until golden brown.
