Chicken and Mushroom Pie

Chicken and Mushroom Pie

Some comfort foods, sit head and shoulders above the rest, and this pie is 100% one of them!


Chicken and Mushroom Pie

Course Main Course
Cuisine British

Ingredients
  

Pastry

  • 450 g Sifted Plain Flour
  • 150 g Lard Diced
  • 50 ml Warm Water
  • 50 ml Plain Milk
  • 2 Eggs
  • 1 Pinch Salt

Filling

  • 1 Med Roast Chicken Roast for purpose or use leftover
  • 150 g Button Chestnut mushrooms Quartered
  • 1 Med Onion Sliced
  • ½ Cup Flour
  • 250 ml Golden Ale of Choice
  • 1 tsp Chopped Thyme Use dried at a push
  • 300 ml Chicken Stock
  • ½ cup Chicken fat from the Roast Chicken

Instructions
 

Pastry

  • To make the pastry, sift the flour into a bowl and season well
    Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then add the egg and mix again. until combined.
    Turn onto a floured surface and knead for 3-4 mins
    Roll the dough out to about 2/3mm
    Save enough pastry for a lid. Blind bake@ 170c for 15 min with baking beans then remove and bake for a further 5 without. Set aside.
  • Add the mushrooms to a pan a toast until halved in size and browned.
    Remove and keep in a bowl
  • Using the Chicken Fat and the Flour
  • Fry off the onion in the Chicken Fat, once onions are softened add the flour to create a roux.
  • Add the Ale and Stock and cook for 4 mins
  • Then add the Chicken and the Thyme and season well
  • Spoon the mixture into the Pie cases, brush the edges with egg and add the lid.
    Brush lid with egg and bake at 180c until pastry is golden.
    Fantasic serves with a root Mash
    Enjoy!
Keyword Chicken, chicken and mushroom, Mushroom