I’m really rather fond of pies, especially when the weather is as wet and gloomy as it’s been today. There is something oh so comforting about pie, whether it’s steak, chicken or apple… you just can’t beat the deliciousness of buttery flaky pastry on a cold day.
Given that today has been rather horrid on the weather front, I thought I’d share one of these recipes with you to really get you in the autumnal spirit of things. I’m feeling rather autumnal myself, I’ve spent the entire day cleaning my home (yes it’s that bloody nesting instinct as baby still hasn’t arrived), I figured that there wasn’t anything else to do seeing as it was so wet outside.
I digress, here is my delicious home-made chicken and mushroom pie recipe made using left over roast chicken, so it makes a perfect Monday night treat that’s really cheap to make.
- 2 tbsp olive oil
- 2 medium onions, roughly chopped
- 3 sticks celery, roughly chopped
- 2 carrots, roughly chopped
- 300g mushrooms, sliced
- 1 tbsp freshly chopped thyme
- 1 tbsp flour
- 2 tbsp tomato purée
- 500ml chicken stock
- Left over roast chicken, pulled off the bone and shredded
- Sea salt and freshly ground black pepper
- 400g shortcrust pastry (either home-made or store bought - I won't judge!)
- 1 egg, lightly beaten
- Heat the olive oil in a large casserole dish and add the onion, cook until translucent. Add the other vegetables and thyme, stir well to coat the vegetables with the oil and cook for 10 minutes until they have softened.
- Add the flour and stir well to coat the vegetables, then immediately add the tomato purée and chicken stock. Season generously then add the shredded chicken. Turn the heat to medium and simmer for about an hour until the pie mixture has thickened.
- Once the pie mixture is cooked remove it from the heat and allow it to cool for about half an hour.
- If you are making pie with a base you'll need to blind bake the pastry crust first (see notes below). However, you may only wish to add the pastry on top, in which case follow the steps below.
- Fill your dish with the pie mixture and pop the sheet of rolled pastry on top allowing about 2cm of pastry to over-hang the dish. Use cutters to decorate the top.
- Brush with egg wash, poke a few small holes in to let the steam out and bake for 40 minutes.
Instructions for Blind Baking a Pastry Crust
If you wish to make a pie crust (which I think is best), roll out your pastry to the desired size, depending on the size of your dish. Use a small ball of pastry to push the corners into place so you don’t tear the pastry.
Ensure that you roll the pastry out so that you have about a 2cm overlap on the dish (sometimes the pastry shrinks in the oven). Place a sheet of baking paper over the pastry and fill the dish with ceramic baking beans. Pop into a pre-heated oven (180oC fan) for 15 minutes, then remove the baking beans and baking paper and bake for a further 5 minutes.
Once you have blind baked your pie crust allow it to cool slightly before adding the chicken mixture and complete the recipe from step five above.