RECIPE: CHICKEN AND MUSHROOM PIE

This was tonight’s dinner, courtesy of Mr G, and adapted from Donna Hay’s recipe published in the Telegraph Sunday Magazine. Very yummy. It is going to be my lunch tomorrow too.

Ingredients – serves 4
2 tbsp olive oil
250g button mushrooms
2 cloves garlic
6 chicken thighs – trimmed and chopped
¼ white wine or chicken stock
1 cup pouring cream
Sea salt and cracked pepper to taste
Dash of Worcestershire sauce
1 sheet puff pastry (we recommend Borg’s)
1 egg, lightly beaten

Method
Preheat oven to 200°C.

Heat oil in a large frying pan over high heat. Sauté garlic and mushroom until brown (3-5 mins). Add in chicken and cook until browned (2-3 mins).

Add wine/stock, cream, salt and pepper and cook 3-5 mins until sauce is slightly reduced.

Spoon into 4 x 1 cup capacity ovenproof dishes and place on a baking tray (this will catch any spills).

Cut 4 x 11 cm circles from the pastry and place on top of the chicken mixture. Brush with egg and cook for 20 mins or until the pastry is puffed and golden. Serve with salad or chips.