A Proper Chicken and Mushroom Pie

This is a Proper pie, a Northern pie and a real Home-made pie.

Now, the reason I say a "proper pie", is because I am always disappointed in nowadays, when I am out for lunch or dinner, see a pie on the menu, order it and realise ... its not a pie .. its just the lid plonked on top of what can only be named as a stew! 

As I had to give an introduction to my fellow graduate trainees about Pies... (presentation skills at its best) I decided I would have to blog one recipe, as I love making pies! Its relaxing and of course I get to eat a lovely home-made, real pie at the end. 

They are so easy to make, but a great thing to present to guests or make for a sunday lunch. Plus once you have the basics down, i.e. the shortcrust pastry, you can then use a whole variety of ingredients to make different pies, from savoury through to sweet! 

It is the same basic method.

Below is the recipe for a chicken and mushroom pie with red and spring onions. I must say it was delicious. I find chicken and vegetables (mainly Mediterranean veg) is a great combination and makes a lighter pie filling than for a example steak and kidney or meat and potato.

Ingredients

Shortcrust Pastry:

225grams - Plain Flour

100 grams- Butter

1/2tablespoons- Cold water

Pinch salt and flavouring (e.g. mixed herbs, pepper)

White sauce:

50g- Butter

50g- Flour

200ml- Milk

1 tsp- Mustard

1/2tsp- Nutmeg

salt and pepper 

Filling:

3- Chicken breasts,

10- Button/Chestnut Mushrooms

3-Spring onions

1- Red onion

Method

Shortcrust pastry:

1) Mix the flour and cold butter (till it resembles breadcrumbs)

2) Add water slowly until it starts to form a dough

3) Knead for 1-2mins

4) Cover in cling film and place in the fridge for 30 minutes

White sauce

1) Melt the butter

2) Add the flour and let the rue cook for 2 minutes

3) Add the milk and whisk to remove lumps

- Add the chicken breast chunks in to the white sauce to cook 

- In the mean time cook the red onion and mushrooms in a pan (add balsamic vinegar to the red onion)

- After 8 minutes of cooking the chicken in the sauce add the onion and mushrooms. 

- Once the dough as rested enough roll out, 

place in your tin and blind bake (bake alone before putting in the filling) for 20minutes.

-Then add the filling and place the pastry lid on top

- Brush the pastry with milk and place back in the oven for 20minutes