Delicious Chicken and Mushroom Pies

Who doesn’t love a home-made pie? We love them because I can put in all the things we love to eat and know what’s inside them so there are no nasty surprises which always puts me off commercially bought pies…

These are easy to make and you can adapt the recipe to include anything you fancy.   The addition of the porcini mushrooms gives a lovely deep flavour and I recommend using them.

We often use up left over curry or goulash by putting it in a pie and it is a taste sensation…

We also use individual tins but you obviously make one big one!  We find the single pies are a terrific addition to the freezer and they are easy to whip out and pop in the oven any time…  A kilo of chicken thighs makes roughly six fat pies…

And of course vegetarians can just omit the meat and add a mixture of different flavoured and textured mushrooms…

Chicken & Mushroom Pies 2
Straight out of the oven…

Ingredients:

2 tablespoons butter or olive oil

2 large onions shopped

1 clove garlic grated

1 kg chicken thighs – each cut into about 8 pieces

12 Swiss brown mushrooms roughly chopped

8 gram packet of dried porcini mushrooms

1 packet of baby spinach leaves

1 teaspoon Massel chicken stock powder or a stock cube

2 tablespoons additional butter

1 generous tablespoon plain flour

Frozen puff pastry

I beaten egg

Pinch of paprika for decoration (optional)

 

Method:

Soak the Porcini mushrooms in about a cup of boiling water for 20 minutes

Squeeze the moisture from the porcini mushrooms and chop roughly.

Retain the mushroom water for the sauce.

Heat the butter or oil and gently fry the garlic and onions until transparent

Throw in the chopped chicken thighs and seal the meat

Add both types of mushrooms and mix together thoroughly

Throw in the spinach and the mushroom water

Gently simmer for about 30 minutes until the chicken is cooked

Carefully drain the fluid from the chicken mixture into a clean bowl leaving the chicken mix in the pan

In a separate pot, melt the butter and add the flour and chicken stock to make a roux

Gradually pour in the retained fluid from the chicken mixture and make a thick sauce (basically making a white sauce with water instead of milk)

Pour the sauce back into the chicken mix and stir in thoroughly

Season to taste and allow to cool.

The mixture should be lovely and saucy but not too thin

Spray 6 deep individual pie tins with olive oil spray

Using half a flat puff pastry sheet, line the tin with pastry. You can brush the inside with egg and cut bits off the sheet to make it even. It doesn’t matter if it looks a bit like a patchwork quilt…

Fill the pie tins with the cooled chicken mixture

Use a quarter of a flat sheet to make the pie top brushing the edges first with egg

Make a fancy pleat around the edge of the pies with the back of a fork

Brush with egg and sprinkle with paprika

Poke a small hole in the centre with a knife to allow the steam to escape

Bake at 180c fan-forced for about 30 minutes or until the pastry is golden brown and cooked through

When cool enough to handle, run a sharp knife around the outside of the pies and turn out onto a plate

 

Bon Appetit!  🙂

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