2 sheets – puff pastry, thawed
2 sheets – shortcrust pastry, thawed
For the pie filling –
2 cups cooked boneless chicken, cut into small pieces ( I used chicken breast )
1 cup Portobello mushroom, thinly sliced
1tbsp extra virgin olive oil
1/2 tbsp butter
1 small brown onion, diced
2 cloves garlic, finely chopped
1/2 cup frozen peas
4-5 sprigs of thyme
1/2 cup flat leaf parsley, chopped
salt and pepper
For white sauce –
2 tbsp butter
2 tbsp plain flour
300 ml chicken stock, hot
2 tbsp thick cream
For egg wash –
1 egg whisked with 1 tbsp of milk.
Heat oil and butter on a medium heat. Add onions and cook till they caramelise, then add garlic and mushroom, season with salt and pepper and further sauté for 5 mins or until the mushrooms have softened. Add peas and cooked chicken, mix well. Remove from pan and keep aside to cool completely.
Add chopped parsley and thyme to the chicken and mushroom mixture.
Melt butter in a sauce pan on a low heat. Just when it starts to bubble, add plain flour and whisk for a minute until the flour starts to cook and is well combined. Add hot chicken stock little at a time and while continuously whisking, cook for 2 -3 minutes or till the sauce has thickened.
Remove from heat and set aside to cool. Then mix in the thick cream.
Now stir in the white sauce (as much or as little as you prefer, I added 5 tbsp. ) to the chicken and mushroom mixture.
The Fun part
Pre- heat oven to 180 degree celsius. Cut circles from each pastries to fit your pie tins.
Lightly grease pie tins with butter. Line tins with shortcrust pastry rounds and poke a few holes with the tip of your knife. Fill pie shells with the filling mixture, then place the puff pastry on the top to cover, press edges to seal .
Brush the pies with egg wash, prick a few holes on the pie with a fork so that it release the steam when it cooks. Bake for 25 to 30 minutes or until golden brown.
10- 12 mixed baby carrots, washed and peeled, trim stems
6-7 red baby potatoes, cut into half, skin on
1 tbsp butter
2 sprigs of fresh thyme
1 tsp sugar
1 tbsp balsamic vinegar
salt and pepper
fresh flat leaf parsley, finely chopped
Pre boil carrots and potatoes. Drain from the water and keep aside. In a large non stick pan heat butter, add thyme to infuse the butter for half a minute, then add potatoes and pan roast them until they turn a little crispy and light brown on the cut side.
Add in the carrots and sprinkle the veggies with sugar, then add seasonings and balsamic vinegar and stir lightly. Cook in the glaze for a minute and remove from the heat. Garnish with chopped parsley.
Arrange Chicken mushroom pie in a platter along with the glazed veggies and serve hot!