Chicken and mushroom pie recipe
Serves 8
2kg shortcrust pastry – for the underneath of the pie
1.5kg puff pastry – for the pie lids
5kg diced chicken (both leg and breast meat)
2kg sliced onions
2kg chopped mushrooms
6 tbs chopped mixed herbs, thyme, parsley and tarragon, or you can use dried herbs
1 bottle white wine
3 tbs Worcester sauce
2 tsp freshly ground black pepper
3 tsp salt
3 dsp cornflour
Put all the ingredients, apart from the pastry, chicken and cornflour, into a large saucepan, bring to a simmer and cook for 10-15 minutes, stirring occasionally.
Add the chicken, stir well together, bring to the boil again, then turn down to simmer and leave to cook for one and a half hours, stirring occasionally.
When cooked, mix the cornflour with a small amount of cold water until it is a smooth paste. Pour into the chicken mix while stirring, turn off the heat and leave to cool.
When cool, fill the mixture into pastry cases, using shortcrust pastry for the bases and puff pastry for the tops. Brush the tops with egg wash and bake at 180?C for 30 minutes or until nicely golden brown.
Hamish Anderson's wine choice 2007 Cairanne Blanc 'Réserve des Seigneurs’, Domaine de l’Oratoire St-Martin, Rhône Valley, France Vine Trail (www.vinetrail.co.uk) £8.95. The pie could handle white or red wine depending on your disposition, just make sure if it is the former it is rich and the latter light and fruity. Being from a hot region this is naturally full-bodied and intense with flavours of honey and dried herbs. These elements pair with the pie’s ingredients, while a pleasing fresh finish cuts the rich sauce.
Chicken and mushroom pie recipe
Serves 8
2kg shortcrust pastry – for the underneath of the pie
1.5kg puff pastry – for the pie lids
5kg diced chicken (both leg and breast meat)
2kg sliced onions
2kg chopped mushrooms
6 tbs chopped mixed herbs, thyme, parsley and tarragon, or you can use dried herbs
1 bottle white wine
3 tbs Worcester sauce
2 tsp freshly ground black pepper
3 tsp salt
3 dsp cornflour
Put all the ingredients, apart from the pastry, chicken and cornflour, into a large saucepan, bring to a simmer and cook for 10-15 minutes, stirring occasionally.
Add the chicken, stir well together, bring to the boil again, then turn down to simmer and leave to cook for one and a half hours, stirring occasionally.
When cooked, mix the cornflour with a small amount of cold water until it is a smooth paste. Pour into the chicken mix while stirring, turn off the heat and leave to cool.
When cool, fill the mixture into pastry cases, using shortcrust pastry for the bases and puff pastry for the tops. Brush the tops with egg wash and bake at 180?C for 30 minutes or until nicely golden brown.
Hamish Anderson's wine choice 2007 Cairanne Blanc 'Réserve des Seigneurs’, Domaine de l’Oratoire St-Martin, Rhône Valley, France Vine Trail (www.vinetrail.co.uk) £8.95. The pie could handle white or red wine depending on your disposition, just make sure if it is the former it is rich and the latter light and fruity. Being from a hot region this is naturally full-bodied and intense with flavours of honey and dried herbs. These elements pair with the pie’s ingredients, while a pleasing fresh finish cuts the rich sauce.
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