14 May 2014

CHICKEN & MUSHROOM SWEETHEART PIE

One thing I've never been great at is making those hearty hot homemade traditional dishes, you know the ones, meat and two veg or a warming pie. Don't get me wrong, I love cooking up a storm in the kitchen and putting my baking skills to test when I'm in the mood/F is feeling cooperative, but pies have never really had my heart. So the constant requests from Paul have fallen on deaf ears, as I test out delicious culinary delights such as Conchilglie with Squash and Sage or Salmon Teriyaki and Soba Noodles, until last week when I set myself the task to get baking. Nothing fancy, no frills, just a pie and veg for us to tuck into, so after some searching and tweaking I came up with this Chicken and Mushroom Sweetheart Pie recipe.



You'll Need:

1tbsp of vegetable oil
2 organic or woodland farmed chicken breasts
Black pepper
1 onion halved and sliced
250g pack of chestnut mushrooms sliced
2tbsp of plain flour
2tsp of dried tarragon
400ml or organic chicken stock
200ml of semi-skimmed milk
1 pack of fresh puff pastry
1 egg, beaten
Heart cookie cutter

To Make:

1. Heat the oil in a large non stick frying pan, cut the chicken breast into small chunks, season with black pepper and fry for 5-10minutes until golden brown. Remove the chicken and place in a dish to one side.
2. Add the mushroom, tarragon and onion to the pan and fry on a high heat for 4-5 minutes until the onion starts to colour.
3. Add the flour and stir in for one minute on low heat. Slowly stir in the chicken stock followed by the milk, ensuring all the flour has dissolved.
4. Add the chicken back to the pan and bring to the boil on a high heat then simmer for 30 minutes.
5. Spoon the mixture into a oven proof baking dish and pre-heat oven to 220C/fan 200C/Gas 7.
6. Roll out pastry on a floured surface to the thickness of a £2 coin. Keeping some pastry to one side for the heart, use the beaten egg to brush the edge of the dish, lift pastry over dish and cover.
7. With your fingers push down the pastry along the edges to seal the pie and trim any excess off with a knife.
8. Cut a heart shape from your left over pastry with the cutter and brush underside with the beaten egg.
9. Place the heart onto the middle of the pie, brush pastry all over with beaten egg to seal and place in the oven.
10. Cook for 30 minutes or until the pastry is golden. Take out and enjoy!

I served this pie with sweet mashed potato which seemed to go down a treat. Everyone tucked in, even my dad, so all in all pretty pleased with my first pie attempt. I'd love to hear what dishes you've recently tried?

Linking in with Recipe of the Week.

Wild & Grizzly has been shortlisted for the Brilliance in Blogging awards in the Outstanding Blog category. If you can spare a minute of your time to vote for me I would be really grateful. x


33 comments:

  1. One of my fave! Totally comfort food for me =) #recipeoftheweek

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  2. i can't stand mushrooms but this still looks like i'd like it! i think i'd have to put in lots of veggies or gravy to cover up the taste, haha.

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    1. Yeah you do have to be a bit of a mushroom lover for this one. But you could always swap it over for sweet potato or veg :) x

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  3. What a gorgeous looking pie - I love the little heart on the top, so sweet!!

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    1. Thanks the heart was F's suggestion :) x

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  4. I don't make pie very often, but it's always well received - i use veggie chicken, but a similar recipe otherwise. And love sweet mashed potato too!

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  5. We love pie, in fact I often make it with the sunday leftovers. This week it is steak and ale

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    1. My husband would love to live at your house! x

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  6. I'm not a fan of mushrooms - something to do with the texture but my OH would love this. Corned beef and potato pie is my favourite - pure comfort!

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    1. Paul isn't too keen on mushrooms either but as he's been asking for so long he had to just go ahead and enjoy! x

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  7. oh thats looks yummy, i did similar sort of pie its was delicious

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    1. thanks, I think I might have found a new pie appreciation. x

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  8. This looks so good! I am starving and you are making me even hungrier :) x

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    1. haha sorry for making you hungry ;) x

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  9. That looks great! I'm not great at pies either but I do like to try!

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    1. It's always trying new stuff isn't it! x

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  10. Yum, yum, yum, I LOVE pie! This looks amazing! x

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  11. I never make pies but you make this look relatively easy to do. I love the little sweetheart, it makes the pie a little more special.

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  12. Ooh this looks delicious. I love corned beef and potato pie x x

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  13. I've not made pie for ages (I usually cheat and buy them). This looks tasty though, and I can still cheat and buy the pastry readymade hehe :) Love the little heart detail too.

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  14. This looks divine! Chicken and mushroom as a great flavour combination - especially when you have a really good flavoursome stock.
    Love Vicky
    Around and Upside Down

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  15. Oh wow this looks amazing - love a good pie! Chicken and mushroom are great together too, bet it was really tasty. Must try and make pies at home, we normally buy them which is so wrong really :)

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  16. you can't go wrong with chicken pie ?

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  17. This looks delicious. Chicken and mushrooms are a great combination and one of my favourites. Thank you for sharing! x

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  18. Love the little heart! We haven't had pie for ages and I don't usually make my own but this looks delicious :)

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  19. This looks delicious. Shall cook this for hubby as he adores mushrooms

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  20. There is nothing better than a homemade pie - they always taste so much better than anything else in the shop - this one looks lovely

    Laura x

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  21. Love this and have already pinned it for later!

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  22. I could totally add some qourn chicken to this, yum! :) x

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  23. I love a good pie and this one looks and sounds delicious x

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