One of my books I have bought this year was Ross Dobsons Grillhouse gastropub at home. I have made a few things out of here already and was impressed. This week I decided with the cool weather starting a pie was what was needed. so chicken and mushroom pot pies on page 125 seemed to fit the bill perfectly.
All in all a very easy pie to make. I went shopping and sure enough despite making a shopping list forgot something, a leek, so subbed for onion and it was still fantastic.
500g mixed mushrooms ( I used forestiere ( something like that) and button mushrooms I had in fridge)
1teaspoon finely chopped thyme leaves
1 clove garlic finely chopped
400 g skinless boneless chicken thighs cut in bit sized bits
1 leek, white part only halved lengthwise and chopped
35g plain flour
250ml chicken stock ( I used a knorr stock pot jelly thing)
250ml cream ( bought to small a pot so made up with milk and worked great)
5g chopped flat leaf parsley
1 sheet ready-rolled puff pastry
1 egg lightly beaten
big list yes but believe me when I say was worth it!
trim the stems from the mushrooms ( save the stems for when you make a soup) and roughly chop in big chunks, leave small ones whole.
heat half the butter in a large frying pan on a high heat. When sizzling add mushrooms, thyme and garlic, shaking the pan for around 5 mins or until mushrooms soften and start turning brown.
It's at this point I am forcing myself not to eat all the mushrooms because I love them. Remove mushrooms when they get to this stage and add rest of the butter and when sizzling, add half the chicken for 2-3 minutes a side or until golden all over. Remove with slotted spoon and place with mushrooms and repeat with rest of chicken. At this point you need to reduce the heat to medium and add the leek, onion like me if you forgot it or don;t have it/like it, and stir scraping the bottom of the pan and stirring for a few minutes to remove any bits from bottom of the pan. Then you can return mushrooms and chicken to the pan with any juices and stir for a few minutes.