Chicken And Mushroom Pie
Ordinarily, I'd tell you to make your own pastry crust... but it's a bit labor intensive. So just use ordinary roll-up pie crusts you can buy at your grocer's.
2 boxes roll-up pie crusts
4 tbsp olive oil
4 chicken breasts, bone and skin removed, flesh cut into pieces
4 oz dry white wine
4 oz water
2 tsp chopped fresh tarragon
2 tsp chopped fresh thyme
salt and freshly ground black pepper
8 oz fresh mushrooms, roughly chopped (Portobellos and Shiitakes are good)
2 oz sour cream
1 egg, beaten
1. Heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through.
2. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper.
3. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the mushrooms, then stir in the sour cream until well combined. Set aside to cool.
4. Using a large pie pan, place one of the roll-out pastry sheets in the pan, and mold it to fit. This is your bottom crust. Once the filling has cooled, pour it into the pie pan.
5. Take the other pastry sheet, and cover the pie pan. Crimp the edges around the pan to seal the pie shut. Poke a half-inch hole in the center of the pie, then place in an oven pre-heated to 350 degrees. Bake for 30-35 minutes, or until golden.
6. Allow to cool, then nom.
Ordinarily, I'd tell you to make your own pastry crust... but it's a bit labor intensive. So just use ordinary roll-up pie crusts you can buy at your grocer's.
2 boxes roll-up pie crusts
4 tbsp olive oil
4 chicken breasts, bone and skin removed, flesh cut into pieces
4 oz dry white wine
4 oz water
2 tsp chopped fresh tarragon
2 tsp chopped fresh thyme
salt and freshly ground black pepper
8 oz fresh mushrooms, roughly chopped (Portobellos and Shiitakes are good)
2 oz sour cream
1 egg, beaten
1. Heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through.
2. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper.
3. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the mushrooms, then stir in the sour cream until well combined. Set aside to cool.
4. Using a large pie pan, place one of the roll-out pastry sheets in the pan, and mold it to fit. This is your bottom crust. Once the filling has cooled, pour it into the pie pan.
5. Take the other pastry sheet, and cover the pie pan. Crimp the edges around the pan to seal the pie shut. Poke a half-inch hole in the center of the pie, then place in an oven pre-heated to 350 degrees. Bake for 30-35 minutes, or until golden.
6. Allow to cool, then nom.
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