Chicken and Mushroom Pie
I suppose you could consider this to be another version of the "famous chicken-supreme pie", but there is an important difference, and it allows the taste of the mushrooms to flourish.
Take a look, and give it a go. You won't be disappointed!
INGREDIENTS
250-300gr chicken,
a tray of mushrooms,
a kn ob of butter (75gr),
a stock-cube (chicken),
a glass of sour or fresh cream,
1 onion,
a spoonful of plain flour,
salt, pepper, and olive oil.
a sheet of pastry and an egg.
STEPS
1)Peel and chop he onion, then gently fry it in a covered preheated frying-pan, on a medium/low flame, with the butter, and a drizzle of olive oil (no more than a drizzle, the oil is there to stop the butter from burning, no more).
2)While the onion fries (7-8min), clean and cut the mushroom into quarters. You should avoid washing the mushrooms, as they will lose taste and texture, and absorb water. Use a piece of kitchen roll, or peel them.
3)When the onion turns transparent, add the mushrooms to the pan, and continue to heat until they start to brown (4-5min).
4)Whilst the mushrooms brown slightly, crumble the stock-cube over the chicken.
5) Once the mushrooms have browned slightly, add the chicken to the pan, and heat for a couple of minutes.
If you are using raw chicken, cut the chicken into strips, then once the mushrooms have browned slightly, add it to the pan and continue to fry for 3-5 minutes (depending on the thickness of the strips).
6)Sprinkle the spoonful of flour over the mixture, and stir whilst continuing to heat, in order to incorporate it evenly, allowing it to toast very slightly. This way you will loose the taste of the flour from your sauce.
7)Add the sour or fresh cream, and stir until you achieve a smooth and creamy sauce.
It is important to use fresh or sour cream, rather than single cream, as they compliment the mushrooms and allow their taste to come to the fore. Single cream, like the flour, if it is not slightly toasted, tends to mask the taste of the mushrooms.
8)Remove the filling from the flame, and allow it to cool.
The filling will thicken as it cools, making it easy to fill your pies, but will recover it's smooth and creamy texture whilst the pies bake in the oven.
9)Make your pies!
I made two types of pies with this filling; lattice-work pies, and simple folded pies. The techniques for making lattice-work pies is on my "Tricks and Techniques" page, whilst the simple folded pies are on both my "Chicken and Leek Pie", and my "Famous Chicken Supreme Pie" recipes. Just click on the side-bar or the page menu, to see them.
