I HAVE to re-post this recipe after making it for the first time in the life of this blog – it turned out super well too! Well, not really a recipe, just a brief guide to the ingredients and method with you left to add flair depending on what you have on hand and what you score at the supermarket. I pretty much had to start from scratch when buying the ingredients this time around since I’d reasonably recently done fridge and pantry culls and cleanouts and we’ve been mostly making EVeryplate meals lately.
Ingredients used:
- 500g chicken thigh, diced
- A couple of rashers of bacon, diced
- Half a thing each of white and swiss brown mushrooms chopped roughly
- A leek, sliced thinly
- Butter for frying up stuff
- Some fresh thyme. picked and then chopped finely
- Garlic (not pictured)
- Half a jar of light cream
- Tsp vegetable stock, cup boiling water
- 3 sheets frozen puff pastry
- An egg and some milk for the egg wash on top of the pie
Method:
- Chop everything up and put into bowls on your bench ready to fry up
- Melt some butter in the frypan. Fry up leek and mushroom with some of the thyme. Transfer to bowl.
- Fry up the bacon.
- Melt more butter. Fry up garlic and the chicken with the rest of the thyme, in batches if you prefer.
- Return it all to the pan.
- Add stock powder and boiling water. Or stock if you’re fancy like that.
- Simmer down til there’s very little liquid. Add in cream and cook through. Add pepper to taste.
- Preheat oven to 180 degrees, get pastry out of freezer and place on bench to thaw.
- Use one piece of pastry as pie base, put in filling, then top with pastry and use third piece for decorations. Brush with egg and milk wash.
- Cook for at least 45min, until pastry is browned to your liking.
Remove from oven and let stand for 5 minutes, Then serve up. I do like to serve it with fresh green beans if they’re in season, but it’s great by itself too!
Sometimes we add a little seed mustard to it to change up the flavour a little. Or use chicken breast, or different mushrooms. Or some sour cream. But this is the base recipe that is universally loved!
As an aside, my “lemon” kitchen is coming along, with actual lemons, lemon tea towels and mitts and an apron and a mat even. I got these amazing vintage curtains (well my sister got them for me and even hemmed them to size) for $4 at The Makers Place in Teralba. I love how it’s all coming together!
