So I went to bed last night and all I could do was think about the fact that I didn’t share the Chicken and Mushroom Pie recipe with you. What a mean old cow hey?
Here you go. Enjoy!
Homemade chicken and mushroom pies
by Tina Bester
Makes: 8-10 mini pies
2 roast chickens
2 x 400g rolls ready-made all-butter puff pastry
2 onions, thinly sliced
Fresh thyme, leaves picked (my addition to the recipe)
3 tbsp olive oil
250g brown mushrooms, roughly chopped
750ml fresh cream (single)
2 tbsp flour
Salt and pepper
1 large egg
2 tbsp milk
Preheat the oven to 180˚C.
Remove all the flesh from the roast chickens and set the bones
and skin aside (you can make a tasty stock with them).
Fry the onions in the oil until golden brown, add the fresh thyme
leaves, then add the chicken and mushrooms.
Stir them together and cook for a few minutes.
Add the cream and the flour and cook until the cream thickens,
but watch that it doesn’t catch on the bottom of the pot.
Season with salt and a good grind of black pepper.
I added in some lemon juice at this point but that’s up to you.
Fill 8-10 ramekins with the chicken mixture and top with
a round of puff pastry.
Cut out letters using tiny alphabet cutters
and place them on top of the pie.
Prick three holes in the top of the pastry
Mix the egg and milk together and brush over
the pastry using a pastry brush.
Bake for 20-25 minutes until golden brown.