700gchicken thighsskinned and boned, or breast meat if you prefer
250gchestnut mushroomsquartered
2clovesgarlicfinely chopped
1tspdried thyme
300mlwhite wine
300mlwater
1chicken stockpot
2tbspcorn flourmixed with a little cold water
1tbsptarragonfinely chopped
100mldouble cream
200glow fat crème fraiche
1largeegg
30mlmilk
Instructions
Roughly rub the butter into the flour until about 85% incorporated. Most of the mixture should be breadcrumb like in consistency with larger pieces of butter still in the mix.
Add the egg, and then the water a little at a time, bringing it all together by hand until you have a dough. Try to handle it as little as possible. Wrap in cling film and chill.
Using your large casserole, over a medium heat, fry the onion until translucent in the olive oil. Add in the chicken and thyme, turn up the heat, and cook until starting to brown.
Add the mushrooms, garlic and dried thyme, and cook for a further 3-5 minutes, until the mushrooms start to look a bit smaller and shiny.
De-glaze the pan with the white wine, then add the water, stockpot and double cream.
Simmer for 15 minutes, then stir in the corn flour mixture a little at a time until it thickens like a gravy. Stir in the tarragon and crème fraiche. Cook for a couple more minutes, stirring all the time, and ensuring it doesn't boil.
Take off the heat, and allow to cool completely.
Preheat the oven to 180C, 165C fan, gas mark 4.
Take the dough out of the fridge, and using as little flour as possible, roll out to a large circle shape, roughly 4-5 mm thick.
Beat the egg and the milk together to make a wash, and then use on the edges of the casserole, ready to take the pastry lid
Roll the pastry around the rolling pin and transfer onto the top of the pie dish. Gently press down into the dish, then cut around the pie leaving an overhang of about 1cm.
Crimp around the lid using your thumb and forefinger. Make a few small slits in the centre to allow any steam to escape, then using the offcuts of pastry you can create small decorations to add to the top of the pie. Don't overdo it!
Glaze the entire pie with egg wash, and then bake for around 35-40 minutes until the crust is crisp and golden brown.
Allow to rest for ten minutes, then serve with chips or mashed potatoes and peas.
Nutrition
Nutrition Facts
Chicken and Mushroom Pie
Amount per Serving
Calories
1591
% Daily Value*
Fat
100
g
154
%
Saturated Fat
48
g
300
%
Trans Fat
2
g
Cholesterol
434
mg
145
%
Sodium
886
mg
39
%
Potassium
1023
mg
29
%
Carbohydrates
111
g
37
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
48
g
96
%
* Percent Daily Values are based on a 2000 calorie diet.