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Hey, it is PI day! What? Pie week and now pi day? Pi Day is a day to celebrate maths (and maths in nature and in food is a beautiful thing, so I am all over that). It is also a perfect day to share another pie recipe. (And yes, pi is that number 3.14159265). 

As with pi not being an actual pie, this is not just any other pie. (Bear with me). This pie is gorgeous. Every recipe I share with you here has to be worth it, something that brings a ray of sunshine to your table and cheers your day. It has to be something that I loved and this is particularly deserving.

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This is a chicken and mushroom pie with three types of mushrooms: porcini (ceps), trompettes de mort sharpened and full flavoured chestnut mushrooms (you can use white mushrooms if you can’t source them. Cooked with chicken thighs (much better than breast which can’t withstand long cooking without drying out), enriched with chicken stock and loosened with creme fraiche. Few things love mushrooms as much as me, except garlic, and I use 3 cloves. This results in a perfect pie that doesn’t feel garlicky, it feels just right, and gorgeous. 

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I covered my pie in pastry stars. It cheered my spirits, a little bit of magic for a lunchtime. Overlap them and then brush them with beaten egg to glaze them, and to keep them together. Pie art is wonderful, and it is something that I want to work on this year. (Are you aware of Calum Franklin at Holborn Dining Room, check out his pies on his wondrous @chefcalum instagram, also see @jojoromancer and her beautiful work. Examples below, do follow them for regular pastry joy). 

Have you got a favourite pie you like to make? I am seeking pie-spiration.

Enjoy – this one is a cracker.

Not Just Any Chicken and Mushroom Pie
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Ingredients

  • 500g skinless chicken, chopped into chunks
  • 10g dried porcini / ceps
  • 5g trompettes de mort (or use extra porcini if you can't source them)
  • 3 cloves garlic, peeled and finally chopped
  • 250 g of chestnut mushrooms, brushed clean and quartered
  • 2 tablespoons plain flour
  • 300 mil chicken stock
  • 4 tbsp crème fraîche
  • 2 tsp English mustard
  • 2 tsp Worcester sauce
  • 2 tbsp chopped flat leaf parsley
  • Sea salt
  • Black pepper
  • 1 tbsp butter and 1 tbsp oil for frying
  • 1 egg
  • enough puff pastry to cover a 20cm pie (or make a number smaller pies) - I use shop bought pre rolled
  • a 20cm pie dish (or a number of smaller ones)

Instructions

  • Cover the dried mushrooms in boiling water, just enough to cover them, and leave them soak for 20 minutes.
  • Sauté the chicken in the butter and oil over a medium heat until white all over. dd the flour and stir through well. The flour will thicken the sauce slightly.
  • Add the chestnut mushrooms and stir though, then add the garlic for a further minute, stirring through well.
  • Add the mushrooms with their soaking water (all flavour!), the worcester sauce and the chicken stock. Cook for 10 minutes. Finish with the creme fraiche and the parsley. Season to taste with salt and pepper.
  • Oil or butter the pie dish(es) and spoon in the filling. Cover your pie with pastry stars as I did, overlapping as you do or for a traditional pie, place the rolled pastry over the top of the pie dish and trip the edges with a knife, ensuring that the pastry goes right to the edge.
  • Pierce the pastry a few times with a knife or fork. Brush with beaten egg to give it a lovely glazed finish.
  • Bake in an oven that you have preheated to 200 deg C until the pastry is golden and crisp. This should take approximately 30 minutes but that will depend on your oven so keep an eye on it.
  • Eat hot - enjoy!
  • http://eatlikeagirl.com/not-just-any-chicken-and-mushroom-pie/

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    Niamh

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