Home-Made Chicken Pie

It was my turn to make dinner for my family tonight and I felt like something warm and delicious but at the same time was quick and simple as I didn't have a lot of time. So I came across this recipe and decided to give it a try.

Roast Chicken and Mushroom Pie

Ingredients

• 2 onions (diced)
• 50g butter
• 400g portabellini mushrooms (halved)
• 8 fresh sage leaves
• 4 garlic cloves (crushed)
• ¾ cup white wine (optional)
• 500ml chicken stock
• 1 cooked free – range rotisserie chicken (shredded)
• 1 cup cream
• 2 – 4 teaspoons corn flour
• Puff pastry
• 1 egg for the egg wash
• Salt, pepper and seasoning to taste (I used some chili flakes and some mustard powder for heat)

Ingredients

 Method

1. Preheat the oven to 180 degrees centigrade.
2. In a saucepan over a medium heat, fry the onions in the butter for 5 minutes. Increase the heat and add the mushrooms, sage and garlic then fry for 10 minutes.
3. Add the wine, stirring for 2 minutes, before adding the stock.
4. Simmer for 15minutes or until thickened then add the chicken, cream (I used reduced fat cream) and corn flour, 1 teaspoon at a time until thickened to your liking.
5. Simmer for a further 5 minutes, then season to taste.
6. Spoon onto a large ovenproof pie dish.
7. Cut out the pastry and put onto of the chicken mixture. I made two decorative leave and a simple boarder for fun.
8. Remember that everything that you put on as decoration must be washed with egg too.
9. Brush the pie with the beaten egg and bake for 15 to 20 minutes until golden and crisp.



Mmmmmm...



This would also be really sweet as mini individual pies instead of one big one.