Chicken and Mushroom Pie
Serves 1
Directions
- 1Heat the olive oil and butter in a large pan over medium heat. Add the diced chicken thighs and cook for 4–5 minutes until lightly golden. Remove from the pan and set aside.
- 2In the same pan, cook the mushrooms until browned, then add the onions and a knob of butter and cook for 5 minutes until translucent. Add the garlic and thyme until fragrant.
- 3Return the chicken to the pan, sprinkle in the flour, stir well, and cook for 1 minute.
- 4Pour in the white wine (if using) and allow to reduce for 2 minutes.
- 5Add the chicken stock, stir well, and simmer for 5–8 minutes until the sauce thickens.
- 6Stir in the double cream and Dijon mustard. Season with salt and pepper, then simmer gently until the sauce is thick.
- 7Place the pastry into a springform tin, spoon in the mixture, add the lid, crimp to seal, brush with beaten egg, and bake at 200°C for 30-35 minutes.
- 8Let the pie rest for 5 minutes.
Ingredients
- 700 g chicken thigh
- 300 g chestnut mushroom
- 1 large onion, finely chopped
- 2 garlic clove, crushed
- 25 g butter
- 1 tbsp olive oil
- 2 tbsp plain flour
- 100 ml dry white wine (optional)
- 300 ml chicken stock
- 150 ml double cream
- 1 tsp dijon mustard
- 1 small bunch fresh thyme, leaves picked
- salt (optional)
- pepper (optional)
- 1 sheet short crust pastry
- 1 egg, beaten
- potatoes
- milk
- boursin cheese
- butter
Equipment
large panspringform tinoven
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