Chicken and mushroom pie

Please excuse picture quality – phone camera has sand in it!

So my little boy has never had any sort of pie, but we struck gold with a pastry recipe that worked last time, so I thought about what I could do with it and here goes…

Ingredients

This will make a small pie (easily enough for 2 children). Use double the pastry recipe (on this blog)

• A dash of Olive oil
• 100g chicken
• 1/2 leek
• 25g halved and peeled mushrooms
• 100g carrot
• 50g frozen peas
• 100ml chicken stock
• 1/2tbsp cornflour (mixed to a paste with a little water)
• 1 egg

Method

1. Put oil in pan and cook chicken, once cooked add in chopped leek and mushrooms cook until leek soft and mushrooms cooked through.
2. Add in chopped carrots and frozen peas, give it a stir add in chicken stock.
3. When carrots cooked through add in cornflour paste to thicken the gravy up (when at correct consistency take it off of heat and allow to cook).
4. Preheat the oven to 180C.
5. Take pastry out of fridge and flour work surface, roll to 2mm thickness, then place over pie dish and carefully press into the tin.
6. Put the chicken mixture into the pie dish (ensure the chicken mixture is cool otherwise it melts the fat out of the pastry and gives a soggy bottom).
7. Use the remaining pastry to make a lid for the pie, by rolling it out again, before placing it over the top, brush water around the edge of the pastry in pie dish, then place the lid on top and press together with a fork.
8. Use remaining pastry to make decoration if you would like to or to create a dessert (like I tried), egg wash the pie and ensure to put holes in the top to let the steam out.
9. Bake in the oven for 25 minutes or until the pastry is golden.

I also made a lemon meringue pie, I had an issue with meringue (it was edible) as my electric whisk decided to pack up and we couldn’t whisk it enough, my son also hated the lemon (although everyone else liked it!) recipe to follow soon…