Rustic Chicken and Mushroom Pie | with Homemade Puff Pastry

There are times when I don’t want to make dinner after a long and tiring day. I just want to make something that requires little to no effort and if at all possible, I can let the oven do the work. That is when this pie comes in handy. Made with a quick rough puff pastry that can be frozen beforehand, this dish is perfect for a lazy day or when you just don’t have time!

This pie is perfect for a winter night. It will warm your heart and your tummy, after which you can just chill with your loved ones. I made a quick mash and some steamed veg to go with this, just because I didn’t already add them to the pie itself. But you can easily add whichever vegetables you want to this pie and it will taste just as hearty.

The recipe for the Quick Puff Pastry is also available on the blog and is perfect for all kinds of pies and tarts.

Chicken and Mushroom Pie with a Quick Puff Pastry

Preparation time 10 minutes

Cook time 20-30 minutes

Serves 6-8


Ingredients


3 tablespoons oil

1 small / half a medium onion- chopped

2 garlic cloves- minced

3 chicken breasts in chunks

1 punnet/300 grams of mushrooms

1 teaspoon salt

1/2 teaspoon pepper

1 heaped tablespoon flour

500 ml milk

1 cup chicken stock

1 batch rough puff pastry (my own recipe)

1 egg


Instructions

  1. Preheat the oven to 200c/400 F. Heat 3 Tablespoons oil in a large pan. Add the chicken and cook 3-4 minutes until the colour begins to change. Add the mushrooms and dry out the water slightly.

  2. Stir in the chopped onion and minced garlic. Season with salt and pepper. Once it becomes fragrant (after a minute), add the flour.

  3. Cook the flour for a minute then slowly add the milk. Adding the milk all at once will make the sauce lumpy.

  4. Pour in the chicken stock and bring it to a boil. Cook on a low heat until the roux sauce thickens. The sauce will coat the back of the spoon.

  5. Cool the mixture slightly before pouring it into a pyrex dish.

  6. Roll out the puff pastry until it’s 1/4 inch thick and large enough to cover your baking dish.

  7. Cover the pie with the puff pastry and trim away the edges with a knife. Decorate as you like.

  8. Using a pastry brush, brush the egg wash over the puff pastry.

  9. Bake at 180c for half an hour until golden

  10. Serve with mashed potatoes and vegetables

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