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.
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.
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.
- 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)