I love pies and I have always liked a chicken pie over a beef pie. I love pastry also, so for me this is a great dish. The first time I made this I was not sure if the filling would be as flavoursome as I liked, was I shocked, it had so much flavour it was amazing. The original recipe was for small pies but I like to make large ones when feeding my family. The recipe uses store bought pastry. Next time I will switch the store bought shortcrust to homemade shortcrust as I like it better, but store bought puff pastry is fine.
Recipe
Recipe adapted from Taste.com.au
Makes 4 small or 1 large pie
1 tablespoon olive oil
750g chicken thigh fillets, trimmed, cut into 3cm pieces
175g bacon rashers, rind removed, chopped
4 green onions, chopped
2 garlic cloves, crushed
200g button mushrooms, sliced
2 tablespoons plain flour
1/2 cup chicken stock
Salt and pepper
1/3 cup light cooking cream
2 sheets frozen shortcrust pastry, partially thawed (if making small pies)
or
1 sheet frozen shortcrust pastry (if making a large pie)
1 egg, lightly beaten
1 sheet frozen puff pastry, partially thawed
Sesame seeds, to decorate (optional)
Heat oil in a large frying pan over medium-high heat. Add the chicken in batches, cooking for 5 minutes or until browned. Transfer to a bowl.
Add the bacon, cook, stirring, until golden. Add the onion, garlic and mushrooms. Cook until the mushrooms soften.
Return the chicken to the pan, add the flour, cook, stirring, for 1 minute.
Add the stock, season with salt and white pepper. Reduce the heat to low. Cover the fry pan, simmer for 15 minutes or until the sauce thickens.
Stir in the cream, remove from heat, taste for seasoning, cool.
Makes 4 small or 1 large pie
1 tablespoon olive oil
750g chicken thigh fillets, trimmed, cut into 3cm pieces
175g bacon rashers, rind removed, chopped
4 green onions, chopped
2 garlic cloves, crushed
200g button mushrooms, sliced
2 tablespoons plain flour
1/2 cup chicken stock
Salt and pepper
1/3 cup light cooking cream
2 sheets frozen shortcrust pastry, partially thawed (if making small pies)
or
1 sheet frozen shortcrust pastry (if making a large pie)
1 egg, lightly beaten
1 sheet frozen puff pastry, partially thawed
Sesame seeds, to decorate (optional)
Heat oil in a large frying pan over medium-high heat. Add the chicken in batches, cooking for 5 minutes or until browned. Transfer to a bowl.
Add the bacon, cook, stirring, until golden. Add the onion, garlic and mushrooms. Cook until the mushrooms soften.
Return the chicken to the pan, add the flour, cook, stirring, for 1 minute.
Add the stock, season with salt and white pepper. Reduce the heat to low. Cover the fry pan, simmer for 15 minutes or until the sauce thickens.
Stir in the cream, remove from heat, taste for seasoning, cool.
Preheat oven to 200C (180C fan).
For small pies:
Grease 4, 7.5cm (base) x 11cm (top) pie tins. Cut shortcrust pastry in half diagonally to form 4 large triangles. Line base and side of 1 pie tin with 1 piece. Trim edge and brush with egg. Repeat with remaining triangles.
For large pies:
Grease a pie dish, my pie dish was 17cm (base) x 23cm (top), use what you have. Place 1 sheet of shortcrust pastry into a pie dish. Trim the edges and use the trimmings to fill in any gaps (This does not have to be perfect as the filling goes inside, no one sees it). Brush pastry with egg.
Spoon chicken filling into the pie dish.
For small pies:
Grease 4, 7.5cm (base) x 11cm (top) pie tins. Cut shortcrust pastry in half diagonally to form 4 large triangles. Line base and side of 1 pie tin with 1 piece. Trim edge and brush with egg. Repeat with remaining triangles.
For large pies:
Grease a pie dish, my pie dish was 17cm (base) x 23cm (top), use what you have. Place 1 sheet of shortcrust pastry into a pie dish. Trim the edges and use the trimmings to fill in any gaps (This does not have to be perfect as the filling goes inside, no one sees it). Brush pastry with egg.
Spoon chicken filling into the pie dish.
For small pies:
Cut puff pastry into squares. Place 1 square over filling. Trim edge. Repeat with remaining puff pastry.
For large pies:
Place 1 sheet of puff pastry over the filling. Pinch the pastry to the side of the pie dish to seal, make sure there are no gaps. Trim edges and use trimmings to close any gaps.
Cut puff pastry into squares. Place 1 square over filling. Trim edge. Repeat with remaining puff pastry.
For large pies:
Place 1 sheet of puff pastry over the filling. Pinch the pastry to the side of the pie dish to seal, make sure there are no gaps. Trim edges and use trimmings to close any gaps.
Brush pastry with egg. Sprinkle with sesame seeds if using.
Bake for 30 minutes or until golden and puffed.
Enjoy!
Find the recipe at www.whatscookingella.com/chicken-mushroom-and-bacon-pies.html
Pin it: www.pinterest.com/pin/399413060676026144/
Pin it: www.pinterest.com/pin/399413060676026144/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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