There’s nothing quite like homemade pot pie and salad for a Summer evening meal if you ask me, and chicken & mushroom pie is definitely my favourite. To give it a healthy twist, I leave out a pastry base just focusing on a lovely crispy pastry top. This also means I don’t have to worry about a soggy bottom – see there a sneaky little Paul Hollywood Bake Off reference 😉
I think we all love a good ole leftover roast chicken sarmie, but I love this recipe for repurposing leftover Sunday roast into a whole new dish. With ready cooked chicken, chicken & mushroom pie is quick to throw together for a delicious, homemade weeknight meal.
- ½ a cooked chicken, cubed/diced
- 1 onion, chopped
- 2 teaspoons olive oil
- 125 g ½ a punnet button mushrooms, chopped
- 1 cup water
- 2 teaspoons chicken stock powder
- ¼ cup flour
- ½ cup milk
- 200 g (½ a 400 g packet) ready-made puff pastry
- salt and pepper, to season
- egg/milk, to brush the pastry
Sauté the onion and mushrooms in olive oil until soft.
Add the water and stock powder.
Stir through the flour, then add the milk and stir to thicken.
Stir through the chicken and season to taste with salt and pepper.
Transfer to a pie dish.
Roll out the pastry to cover the dish. Cover the filling with pastry, trim any excess from the edges and use a fork to crimp the edge of the pastry to the edge of the dish (or you can flute the pastry edge with your fingers). I also make a small hole or cross in the centre to allow steam to escape.
Brush with egg or milk and bake at 200°C for 25 minutes (or until the pastry is puffy, golden and delicious).