Chicken Mushroom Pot Pies

Living just on the other side of the train tracks, a mere two minute walk from the main shops in my suburb, makes a last-minute grocery shop an absolute breeze. Forgot to buy milk on the way home? No sweat – the supermarket is open until 11pm. The best thing about visiting the supermarket at this time is that it’s mostly deserted; with only staff re-stocking shelves. It’s also the prime time for picking up certain specials – I picked up a small pot of micro-herbs reduced down to $1.50 on one evening, and on two occasions I’ve bought Swiss brown mushrooms at half price a box.

It was the weekend after one such evening when I was deliberating what to do with the mushrooms. I had a quiet weekend for once – my first weekend without errands, cleaning, or things on my to-do list to pick up or buy for the new place, and my mind was full of possibilities.

I’ve recently had the pleasure of meeting a gorgeous six foot tall red-headed American girl with an appetite to rival anyone I’ve ever met. We share a mutual (almost perverse) enthusiasm for food, and we’ve been talking about pies a fair bit. It was the topic of pies that inspired me to make these cute and easy Chicken Mushroom Pot Pies.

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Warming, hearty and actually quite healthy if it weren’t for the pastry. But it’s only one lid of pastry anyway… You could make these easily on a weeknight after work. No joke. The quantities in this recipe will make two pot pies, but double it and it will feed four hungry mouths.

You will need:

  • 300g chicken thigh, trimmed and roughly chopped;
  • 2 tablespoons plain flour;
  • 35g butter;
  • 1 small brown onion, chopped;
  • 1 clove garlic, chopped;
  • 150g Swiss brown mushrooms, quartered;
  • 1/2 cup chicken stock;
  • 1/4 cup sage leaves, chopped;
  • Sea salt;
  • 1 sheet ready rolled puff pastry;
  • One egg, lightly beaten.

Preheat your oven to 200 degrees Celcius.

Toss the chicken in the flour. Melt half of the butter in a medium frying pan and brown the chicken well. Remove and set aside.

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Melt the remaining butter in the same pan. Add the onion, garlic and mushrooms and cook over a medium heat for five minutes or until the onion is soft. Add the stock and stir until the mixture boils.

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Return the chicken to the pan, add the sage and salt to taste. Stir, then turn the heat down and simmer for five to ten minutes or until it thickens. Mine didn’t thicken as nicely as I would have liked, so I stirred a teaspoon of cornflour into a little boiling water and added it into the pan. It created the most beautiful gravy imaginable. You may not need it. Remove from the heat once you’ve achieved your desired consistency and allow to cool a little.

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Spoon the mixture into two 250ml capacity ramekins. Cut a piece of pastry using the base of a ramekin as a guide, then lay over the top of the ramekin, tucking in the sides. Work quickly, as the heat from the chicken mixture will make the pastry soften rapidly. Brush the pastry with the beaten egg mixture and make a couple of small cuts in the top for steam to escape.

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Place in the oven for about thirty minutes, or until the pastry is lightly browned. Devour with relish.

Delicious with a glass of chilled Pinot Gris, but still delicious on its own regardless.

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7 Comments Add yours

  1. I’m a big fan of late night supermarket shopping – those markdowns are the best!

  2. Perfect fare for the current cold snap!

  3. this site needs an aroma app..

  4. What’s not to like about a Mushroom Pie. Go the #powerofmushrooms….

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