Chicken and Mushroom Pie with Shortcrust Pastry

Shopping list

• 300 g plain flour — for pastry

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• 150 g cold butter — cubed

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• 4 tbsp cold water

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• 500 g chicken breast — diced

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• 250 g chestnut mushrooms — sliced

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• 1 piece onion — finely chopped

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• 2 clove garlic — crushed

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• 200 ml double cream

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• 150 ml chicken stock

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• 2 tbsp olive oil

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• 1 tsp fresh thyme — leaves only

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 1 piece egg — beaten, for glaze

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Step by step

1. 1

   Rub the butter into the flour until the mixture resembles breadcrumbs, then add the cold water a tablespoon at a time until a dough forms. Wrap in cling film and chill for 30 minutes.

2. 2

   Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened.

3. 3

   Add the garlic and mushrooms and cook for a further 5 minutes until the mushrooms release their liquid.

4. 4

   Stir in the diced chicken and cook for 6– 8 minutes until no longer pink.

5. 5

   Pour in the stock and cream, add the thyme, salt and pepper, and simmer gently for 10 minutes until thickened slightly. Remove from the heat and leave to cool.

6. 6

   Preheat your oven to 200°C (180°C fan).

7. 7

   Roll out the chilled pastry on a lightly floured surface to fit a 23 cm pie dish. Spoon the cooled chicken mixture into the dish.

8. 8

   Lay the pastry over the filling, trim the edges and crimp with a fork. Cut a small steam vent in the centre.

9. 9

   Brush the pastry with beaten egg and bake for 30– 35 minutes until golden brown.

10. 10

    Allow to stand for 5 minutes before serving.