I find it hard to think of anything more cheerful or delicious than a crispy topped pie in the middle of winter, and this pie takes very little effort of time which is sure to be an added bonus.
Please excuse the odd photo accompanying this recipe by the way – my camera decided not to play along!
What Will I Need?
500g chicken tenderloins or breast, diced
1 tbsp butter
½ tbsp oil
1 brown onion, finely diced
75g mushrooms, finely diced
1 1/2 tbsp plain flour
1 cup chicken stock
¼ cup white wine
4 tsp mustard powder
2 tbsp sour cream
½ tsp thyme, dried
2 sheets Puff Pastry
1 egg, whisked
1. Preheat your oven to 200C.
2. In a large saucepan over a medium heat, melt the butter into the oil before adding the onions and cooking for 5 minutes until soft.
3. Stir through the mushrooms and cook for an additional 2-3 minutes until the mushrooms start to darken in colour and soften.
4. Add the chicken and flour to the mushrooms and onions and stir for about five minutes until the chicken is coloured on all sides.
5. Next, stir through the mustard powder, sour cream and thyme until the chicken is thoroughly coated before finally adding the stock and wine.
6. Allow to simmer over a medium heat for about 10 minutes so the sauce can thicken, then remove from the heat and allow to cool for about 15 minutes.
7. Whilst the chicken cools, lightly grease a pie dish with spray oil and then cover the base and sides with a layer of puff pastry.
8. Spoon the chicken mixture into the pie dish and then create a lid using the second piece of puff pastry. Use a skewer or fork to create steam holes in the pastry.
9. Brush the top of the pastry with the whisked egg, and bake in the hot oven for 15-20 minutes or until the pastry is golden brown and crispy.
10. Allow to rest for 5 minutes before serving.