Oh baby it’s cold outside…
What could be more warming than the quintessential British all-so-humble pie? Whenever the weather turns towards sub-freezing, I always crave the ultimate comfort food chicken mushroom pie with it’s golden crust, creamy filling and finger lickin’ goodness.
Here we go, be prepared to be done in less than 30 minutes, yep you heard me, easy peezy lemon squeezy….
- 1 sheet of all butter puff pastry
- 7-10 button or brown mushrooms
- 2 pieces of chicken breasts
- Few twigs of rosemary and sage
- Few pieces of bay leaves
- 1 bunch of spring onions
- 1 tablespoon mustard
- Sprinkle of sea salt and black pepper to taste
- Sprinkles of flour
- 300ml of chicken stock
- 1 tablespoon of cream cheese
First, slice chicken breasts into centremeter long slices. Then, put a shallow pan on high heat, put a few swiggle of olive oil, put the chicken breasts into the olive oil and start to stir around until the chicken turns colour. Then, chop up the spring onions and throw this into the mixture as well. Season with some sea salt and black pepper, and also a knob of butter.
Grate in a little bit of nutmeg, just a sprinkle. Crunch in one or two pieces of bay leaves and some rosemary. Slice up the button mushrooms and place them into the mixture. To thicken the mixture, put in one tablespoon of cream cheese. 1 tablespoon of flour will also need to go in to make this mixture work. Then, one teaspoon of mustard to give that extra kick. Then lastly, 300ml of chicken stock to water down the flour and cream cheese. The mixture should really start to look like a creamy sauce now of chicken and mushroom goodness. Turn the heat down to moderate low and just let it cook for 5 minutes.
Now, prepare an oven dish and place the mixture into the dish. Then roll out the puff pastry to cover this over the oven dish, make little folds in the side to tuck in the pastry and create a lovely pattern. As an optional touch, mix up on egg and paint the egg mixture on top of the pastry to give it a golden beautiful colour when in the oven. Put a sprig of rosemary on top and this goes in the oven at 200C for 15 minutes. You should see the pastry rise and puff up and voila!