Chicken & Mushroom Pie

Chicken Pie with Suet & Flaky Pastry

 

Sometimes I just feel like eating a simple pie- in fact most of the time I’d rather it without loads of Herbs, Spices & Wine.. I want a pie like they sell in the supermarket! So I make this..

Normally I use Frozen Short Crust Pastry for the base & Frozen Puff Pastry for the lid but as I had a bit of time on my hands I decided to try out Delia Smith‘s ‘Quick & Easy Flaky Pastry’ which I mentioned before in my Pie, Mash & Liquor post. It really is a good recipe & very simple- I will use it again. And I made a simple Suet Pastry for the base.. I love Suet Pastry as I love Dumplings!

Ingredients

For the Flaky Pastry

http://www.deliaonline.com/recipes/type-of-dish/pastry/quick-and-easy-flaky-pastry.html

 

Frozen Butter

Sifted Flour

 

 

Grated Butter

 

 

Flaky Pastry- Ready

 

 

For the Suet Pastry (Pie Bottom)

  • 350g Self Raising Flour
  • 190g Shredded Suet (Atora is the brand available here in Tempo! Beef or Vegetable)
  • Cold Water (use your judgement!)
  • 1/2 tsp Salt

Method

  1. Sift the Self Raising Flour & Salt into a large mixing bowl
  2. Mix in the Suet
  3. Add a few drops of cold Water mixing with a knife
  4. Keep adding water until you have a sticky dough
  5. Now use your hands to finish the dough- it should be smooth, neither sticky nor dry & leave the bowl clean (add a drop more water or a sprinkle of flour to correct if necessary)
  6. Allow the pastry to rest, covered in the fridge for 30 mins
~When you need the pastry it should be rolled to approx 2 or 3mm thickness~

Suet

Line with Suet Pastry

For the Pie Filling

  • 300g Chicken, Skinless Boneless Thighs (I only had Breast & it tends to dry out)- cubed
  • 1/4 White Onion, Chopped finely
  • 4 Standard White Mushrooms, Chopped
  • 25g Butter
  • 25g Corn Flour
  • 1.5 Cups Milk
  • 1 Tbs Heavy Cream
  • 1 Tsp Yeast Extract (Marmite)
  • 1 Tsp Onion Powder
  • 1 Tsp Chicken Bouillon Powder
  • 1/2 Tsp Glucose Syrup
  • Salt & White Pepper to taste

Method

  1. Heat Butter, Fry Chicken until it loses most of its pink colour
  2. Add Onions & Mushrooms, Fry for a few minutes until softening but do not allow to colour
  3. Sprinkle over Corn Flour, mix well
  4. Add Chicken Bouillon & Onion Powder, mix well
  5. Add Milk, bring to the boil till sauce thickens, reduce heat to low
  6. Add Cream
  7. Add Yeast Extract & Glucose Syrup, mix well
  8. Season to taste
  9. Leave to cool slightly before filling Pie

 

Fry Chicken

Add Cornflour

Add Heavy Cream

Add Yeast Extract

Finished

 

Assemble Pie

  1. Pre heat oven to 200 oc/ Gas Mark 6
  2. Grease Pie Dish with Butter- I used 2 Terracotta Dishes which each hold a Man Sized Portion of pie!
  3. Roll out Suet Pastry & Line Pie Dish- Making sure the dough hangs over the lip, trim off excess
  4. Spoon in pie filling, don’t fill right to the top!
  5. Roll out Flaky Pastry, cut out a circle (or square!) a bit bigger than your pie dish
  6. Wet the Suet Pastry covering the lip of the pie dish with some Cold Water
  7. Cover with Flaky Pastry lid, seal well around the edges & prick a few holes with a sharp knife
  8. Brush with Milk or Egg
  9. Cook in Oven for 30- 40 mins, until brown & piping hot
  10. Either lever whole pie out of dish to serve on a plate/spoon some pie out onto a plate or eat directly out of individual dish

 

Fill Pie

Out of the Oven

 

 

NB

Leek instead of Onion is a nice alternative

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