Friday night. Mr M left for work with a particularly challenging day ahead. To try and ease his suffering I asked him what he would like for supper - I am generally not a kind wife - Mr M rarely gets asked what he would like for supper and more often than not has to put something together for the both of us as I've got too caught up with the day to think about evening food. Tonight though, I am organised and kind. Chicken and Mushroom Pie, it is. It's one of his favourites and, luckily for me, really quick and easy to do. Normally made with puff pastry, this one has filo as the shop had run out of puff... I know how it feels!
Chicken and Mushroom Pie
Serves 2 greedy people, 3 not so greedy people
Ingredients
100g pancetta or streaky bacon cut into strips
1 tspn olive oil
1 crushed garlic clove
150g mushrooms
2 chicken fillets cut into bite sized chunks
tbspn plain flour
1/2 tspn dried thyme
knob of butter
300ml chicken stock
1 tblspn sherry
ready rolled puff pastry (or filo if the shop's run out)
1. Preheat oven to 220C/gas mark 7. In a heavy based frying pan, fry the pancetta or bacon in the oil until beginning to crisp. Then add the garlic and mushrooms.
2. Put the chicken into a sealable plastic bag or container with the flour and thyme and season well. Toss the chicken around so it's coated in the flour/thyme mix.
3. Melt a knob of butter in the same pan as the mushrooms and pancetta then add the chicken mix with all the left over flour and stir around the pan until the chicken begins to colour.
4. Pour in the hot stock and sherry and stir to form a sauce. Let this bubble away for about 5 mins.
5. Roll out the pastry and cut around the pie dish to make the top for the pie. (If you're using filo you don't need to do this as you can just scrunch the pastry on to fit the dish). Fill the pie dish with the chicken mixture and then dampen the edges of the dish with a little water to help make the pastry stick to the edges.
6. Pop the lid on the top of the pie and press down around the rim to secure using your fingers or the prongs of a fork.
7. Brush the top of the pie with melted butter and decorate with additional bits of pastry if you so desire (I don't bother unless I'm feeling particularly creative).
8. Cook the pie for approx 25 - 30 mins until the top has puffed up (if using puff pastry) or has turned golden (filo pastry).
Chicken and Mushroom Pie
Serves 2 greedy people, 3 not so greedy people
Ingredients
100g pancetta or streaky bacon cut into strips
1 tspn olive oil
1 crushed garlic clove
150g mushrooms
2 chicken fillets cut into bite sized chunks
tbspn plain flour
1/2 tspn dried thyme
knob of butter
300ml chicken stock
1 tblspn sherry
ready rolled puff pastry (or filo if the shop's run out)
1. Preheat oven to 220C/gas mark 7. In a heavy based frying pan, fry the pancetta or bacon in the oil until beginning to crisp. Then add the garlic and mushrooms.
2. Put the chicken into a sealable plastic bag or container with the flour and thyme and season well. Toss the chicken around so it's coated in the flour/thyme mix.
3. Melt a knob of butter in the same pan as the mushrooms and pancetta then add the chicken mix with all the left over flour and stir around the pan until the chicken begins to colour.
4. Pour in the hot stock and sherry and stir to form a sauce. Let this bubble away for about 5 mins.
5. Roll out the pastry and cut around the pie dish to make the top for the pie. (If you're using filo you don't need to do this as you can just scrunch the pastry on to fit the dish). Fill the pie dish with the chicken mixture and then dampen the edges of the dish with a little water to help make the pastry stick to the edges.
6. Pop the lid on the top of the pie and press down around the rim to secure using your fingers or the prongs of a fork.
7. Brush the top of the pie with melted butter and decorate with additional bits of pastry if you so desire (I don't bother unless I'm feeling particularly creative).
8. Cook the pie for approx 25 - 30 mins until the top has puffed up (if using puff pastry) or has turned golden (filo pastry).
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