Roger's Recipes
Crawfords Butchers (020 8422 4922)
39 Oldfields Circus, Northolt UB5 4RR (map)
Opening hours
Monday-Friday: 8am – 7pm
Saturday: 8am – 6pm
Sunday: 10am – 4pm
Chicken and Mushroom Pie
Who doesn't like Chicken and Mushroom Pie? Thighs are the best part of the chicken to use I think. They will stay moist after cooking, cooling and reheating.
Cooling the filling is important if you want your pastry to rise. While we are talking about pastry there is no shame in using ready made, or even ready rolled pastry.
I hate to say it, but I don't know many people who can make better pastry than the mass-produced stuff.
This will easily feed 4
You will need
1 tablespoon vegetable oil
8 skinless boneless chicken thighs, chopped
3 rashers smoked bacon, cut into large pieces
1 onion, sliced
250g mushrooms
4 sprigs of thyme (just the leaves)
2 tablespoons plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry , or frozen and defrosted
1 egg, beaten
It's this easy … first, the pie filling
Heat the oil in a large non-stick frying pan
Season the chicken with salt and pepper and fry for 5-8 minutes until golden brown. Do this in batches; if you overcrowd the pan, the chicken will stew and not brown
Remove the chicken onto a plate and add the bacon to the pan
Fry for 5 minutes until starting to crisp
Add the onion, mushrooms and thyme, then fry for another 3 minutes until the onions start to colour
Add the flour to the pan and cook, stirring for 1 minute
Remove the pan from the heat, gradually stir or whisk in the stock, a little at a time at first, followed by the milk
Add the chicken back to the pan. Bring to the boil, then simmer for 30 minutes, stirring occasionally
Spoon the filling into a large pie or baking dish with a lip (approx 20 x 30cm) and leave to cool completely
Now bake the pie
Heat oven to Gas 7/200ºC
On a floured surface, roll the pastry to the thickness of two £1 coins
Brush some egg over the lip of the dish, then lift the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze
Bake for 30 minutes or until the pastry is risen and dark golden brown
Serve with mashed potatoes and vegetables
(I like peas and sweetcorn tossed in butter, salt and pepper)