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Traditional Family Butchers
Chicken & Muchroom Pie
4 chicken breasts cubed
55g (2oz) butter
1 onion, peeled and sliced
300g (10½ oz) mushrooms, halved
2 garlic cloves, peeled and chopped
2tbsp chopped fresh thyme
40g (1½ oz) plain flour
150ml (5fl oz) dry white wine
300ml (10fl oz) chicken stock
142ml pot double cream
250g puff pastry ( home-made or ready rolled is perfect for this recipe)
1 egg, beaten
Sprigs of thyme, to garnish
Preheat the oven to 200°C (400°F, gas mark 6)
Heat the oil in a large saucepan, add the chicken breast and cook until it starts to turn white, add the mushrooms and cook until the chicken turns golden brown. Remove chicken/mushroom from pan.
Add the butter to the pan & heat, add the onion and cook over a medium heat for 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
Add the white wine and the chicken stock, bring to the boil and simmer until thickened. Return the chicken & mushroom to the pan, add the cream and stir through.
Spoon into four ovenproof dishes or 1 large pie dish and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme.
Bake for 15 mins small pies or 20 minutes large pie until pastry risen.
Serve your chicken and mushroom pies, still warm from the open, with creamy mash & seasonal vegetables