Posted in British Cuisine, Uncategorized

Chicken Pie

Fancied a chicken pie tonight, so here is the recipe.

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Ingredients

4 Chicken Breast (diced)
A knob of butter
2 tbsp olive oil
a bunch of spring onions (chopped)
150g mushrooms (sliced)
1 heaped tablespoon of flour
300ml of chicken stock
2-3 tbsp cream
1 tsp mustard (Colemans)
a few sprigs of fresh thyme (or 1/2 teaspoon of dried thyme)
1/2 tsp of ground nutmeg
Pre-rolled puff pastry
1 egg (beaten)
Salt & pepper

Method

Put the olive oil and a knob of butter into a large pan. Add the chicken and cook for about 3 minutes.
Add the spring onions and mushrooms and fry for 2 more minutes.
Add 1 heaped tablespoon of flour and stir.
Now add 1 tsp of mustard, the cream and 300ml of chicken stock and stir well.
Add thyme leaves (you can use dried thyme too) and stir into the pan with the nutmeg, and a good pinch of salt and pepper and leave to simmer for about 10 minutes.
Put the chicken filling in an ovenproof dish and cover with your pre-rolled pastry making sure you cover the edges.  You need to score the pastry to allow the steam to come out.
Brush the pastry with the beaten egg and place in the oven for around 20-25 minutes at 180c or until pastry is golden.

Suggestion

Serve with either mashed or boiled potatoes with a veg of your choice on the side.

White wine goes well with chicken meals.

Notes

I used Colemans mustard which is very strong… you may want to add more mustard depending on the brand.  I also used pre-rolled pastry as I was feeling a bit lazy today, but will post a recipe shortly of a good home made pastry shared by a friend who used to own a cake shop 🙂

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2 thoughts on “Chicken Pie

  1. Hi Tina
    Just copied your chicken pie recipe. What puff pastry do you use is it just the ordinary milfoy which comes in squares if so do you just put it on the top of the filling in squares or do you have a better way. Also do you put just a single sheet on or double and roll out. İ have never used frozen puff pastry before coming to turkey is there a dıfference between the different makes. Looking forward to the pastry recepi mine isnt bad but always open for improvement.

  2. Hi Janet, I just use the regular milfoy pastry, the squares. I just defrost it and lay on top, sometimes I stretch it a little but I don’t bother rolling. Putting pastry on the bottom just makes it soggy in my opinion. Let me know what you think of the recipe once you’ve tried it.

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