simple chicken pies: comfort fodder

Pies. I have a love hate/relationship with pies. I love them now. Back in the day, (the farm shop day), I loathed them. I just couldn't keep up with pie making. And back then, there was no short cut. Nope, slow cooked meat & hand made pastry all the way. Nowadays, I allow myself cheats. Not with shortcrust; I could never allow myself that, but with puff. I mean who the hell has the time to prat about midweek creating puff? Not me. Grab a shop bought roll, stick it in the freezer & you'll never be short of comfort fodder meal ideas.

Here's one of our faves....

Ingredients for 4 single pies:

1 x pack ready rolled puff pastry

2 tbsp oil

4 x chicken breasts, diced into 1 inch cubes (buy the best you can afford)

3 rashers smoked back bacon, diced

1 large onion

2 cloves garlic peeled & finely diced

100g button mushrooms, wiped & cut in half

1 tsp dried thyme

plenty of freshly ground pepper

1 tbsp butter

150ml chicken stock

150ml white wine

1 tbsp cornflour mixed with 1 tbsp water to form a smooth paste

200ml double cream

1 free range egg, beaten, for glazing

Method

First brown off the chicken in a pan, with the oil. Once evenly browned, add the butter & onion & cook for a further 5 mins over a medium heat.

Add the garlic, thyme, mushrooms & pepper & cook for a further 2 mins, stirring.

Pour over the chicken stock & wine, bring to the boil, reduce the heat & simmer for 15 mins.

Stir in the cornflour & cream, cook for a further 5 mins.

Your filling should now be thick & creamy. If it looks too thin, add more cornflour.

Pre-heat the oven to 200 degrees.

Transfer your filling into 4 individual pie dishes, then brush the dish rims with egg. Place a strip of pastry around the rims & brush with egg.

Cut pie tops to fit & place on top of the egg glazed rims. Push down with a fork to seal.

Prick tops of pies, brush over egg & place in oven for 20-25 mins, or unto the tops are browned.