I remember watching an episode of Nigella Express where she did the most scrummy looking chicken, mushroom & bacon pie recipe, and I really wanted to give it a go. However i hadn’t got half the ingredients and so had to adjust the recipe to suit my limited pantry options. And so a family favourite was born – hearty chicken pie.
Obviously this one is pulled out more often during the autumnal months, but I think the whole family clap their hands with glee when they see it appear on the weekly meal plan. I usually do a little mash with it, or to be honest just do some steamed veggies because the pastry is quite filling on its own.
This pie is super easy to make, even on busy days, and is always a crowd pleaser. I have even made this with great success for a dinner date with friends and served it with Colcannon Mash and a chilled white wine.
Hearty Chicken Pie
- 400 g Chicken Thighs
- 1 Onion
- 130 g Mushrooms chestnut
- 3 tbsp Butter or non dairy alternative
- 2 tbsp Olive Oil
- 2 tsp Dried Herbs Provencial or Italian work well
- 1/3 cup Plain Flour
- 1 pint Chicken Stock
- 1 Puff Pastry ready roll
- 1 Egg
Add the butter/non dairy alternative to a pan with the olive oil, diced onion and sliced mushrooms.
In a bag add the diced chicken thighs, flour and herbs, seal the bag and gently shake until the chicken is thoroughly coated.
Once the onion has started to go translucent, add the chicken and flour and stir. The flour should absorb the fat to make the starts of a roux. Stir until the chicken starts to colour a little.
Add the hot chicken stock to the pan, stiring to create a thick sauce in the pan.
Pour into pie dish and cover with the ready roll puff pastry, trimming the excess and then coating with an egg wash.
Bake in the oven for a good 30-40 minutes until the pastry is golden brown.