Chicken and Mushroom Pie

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Optionally replace some of the water with a small pot of soured cream for a creamier filling. Serve with mash and vegetables.

Serves 4

Ingredients

  • 350 g boneless chicken thigh (skinned, chopped)
  • 50 g butter
  • 1 large onion
  • 1 leek
  • 1 clove garlic
  • 1 tbsp marjoram
  • 12 large button mushrooms
  • 6 tbsp flour
  • 300 ml white wine
  • 1 chicken stock cube
  • 200 ml water
  • 1 tin sweetcorn (drained)
  • 1 tbsp tarragon
  • 400 g pastry

Method

  • Step 1   Fry the chicken, garlic, onion and leek in butter until chicken isn't pink any more, then add the marjoram. Add flour, a little at a time, until chicken is nicely brown.
  • Step 2   Add half of the mushrooms.
  • Step 3   Add the wine, a little at a time, until all the flour is dissolved. Add the chicken stock.
  • Step 4   Add sweetcorn and simmer for about 30 minutes.
  • Step 5   Meanwhile, roll out the pastry and bake it blind in a pie dish for just over 30 minutes at 180C.
  • Step 6   Add the remaining mushrooms and tarragon to the chicken mixture and cook for a further 5 minutes (opionally add soured cream at this point).
  • Step 7   Pour the chicken mixture into the pie dish, ideally reserving some of the liquid for a gravy.
  • Step 8   Add pastry top and brush with milk. Bake for approximately 30 minutes.

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