Jo’s Chicken & Mushroom Pies

Even though we’re having some fabulous spring days, it’s still often cool in the evenings. This coming Saturday it’s due to be only 15 degrees during the day! A pie on these cool days certainly counts as “comfort food”, which we all love. Make this up for two and freeze the rest for another day, or just feed friends.

Jo’s Chicken & Mushroom Pies

700g chicken breast
1 cup white wine
3 tbsp olive oil
1 large onion, chopped
2 cloves garlic
8 mushrooms sliced & chopped in half
2 tbsp thyme leaves (substitute a big handful of chopped parsley if you don’t have thyme)
150g cream
Grated rind of a lemon
Salt & pepper
Puff pastry sheets
1 egg, beaten

Trim the chicken breasts and slice each into about 3 or 4 long slices.
Bring the white wine to the boil, add the chicken slices, stir so they don’t stick together, bring back to the boil, cover, then turn the heat to low for 5 minutes.
Turn off heat and leave for 15 minutes.
Allow to cool, then cut into small chunks (bite size).
Save the wine for the sauce later.
Meanwhile heat the olive oil, add the onion and garlic and sauté gently till soft.
Add mushrooms and cook for a couple of minutes.
Add the flour and cook for 2 minutes.
Add the leftover wine, cream, parsley, lemon rind and salt and pepper.
Simmer gently for half an hour, then allow to cool.
Heat the oven to 180 degrees. I make up this quantity and freeze the rest. For two individual pies you only need one third of this mixture and one pastry sheet. Or make it up for six.
Fill each ramekin with the chicken and mushroom mixture, using the beaten egg to “fix”* it, and to add a glaze when it’s cooking.
Pop into the pre-heated oven for half an hour or till the top is nicely browned.
Serve with green vegetables or a salad.

* The egg helps to fix the pastry to the dish, seal any pastry decorations you add (like the leaves) and glazes the pastry as it cooks.

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