The ultimate comfort pie to perk up an autumn evening CHICKEN AND MUSHROOM PIE You can make this scrummy pie out of leftover chicken from last week’s pot roast.
YOU WILL NEED
50g butter 1 onion, finely chopped Handful of mushrooms, quartered Small sprig of thyme, leaves stripped off 50g flour Glass of dry white wine Any leftover juices from the chicken (around 200ml is ideal) 100ml cream 1 dsp Dijon mustard Leftover cooked chicken from the pot roast (around 600g) Bunch of chervil (or your herb of choice – chive and parsley work equally well) Salt and pepper Puff pastry Flour, for dusting
1. Sweat off the onions in the melted butter, add the mushrooms and thyme and season with salt and pepper.
2. When you have a good colour on the mushrooms, sprinkle in the flour. Stir well with a wooden spoon. It will become a bit of claggy mix, but don’t worry – you’re just cooking off the flour before you add the liquid.
3. Slowly pour in the chicken juices, and use a whisk to remove any lumps whilst bringing it to a boil.
4. Add a good splash of cream, check for seasoning, add a generous dessertspoon of Dijon mustard and whisk.
5. Your sauce is now ready. Allow it to get completely cold before adding your leftover chicken and herbs. Pour into an oven-proof dish.
6. Roll out your pastry to fit your dish (you can also make multiple mini pies in smaller pots) and bake in the oven at 180°C/gas mark 4 until golden brown; this should take 20-30 minutes.