Chicken and Mushroom Pie

Our favourite comfort food. Ranked as one of the most popular types of savoury pies in the world.

If you put in that effort to make puff pastry from scratch, there is nothing like a solid slice of delicious savoury pie, hot from the oven to make you ‘fill awesome’.

For the puff pastry: Measure 2 cups of flour into a large bowl. Add 1/2 tsp salt. Mix well. Add cold chunks of 200 gm butter and enough ice cold water to get a soft, firm dough (You can see the butter pieces in the dough) Roll it out rectangular shape into a work surface. Fold into a letter. Roll out. Fold into 3 again.

Repeat 6-7 times. Refrigerate for minimum 30 mins before use. Can be refrigerated for 3 days. Or frozen for a week.

For the filling: Fry 2 cups chicken chunks in 1 tsp butter. Add 3 tsp black pepper powder. When the chicken pieces turn white, add 1 cup chopped mushrooms, 1tsp garlic paste, 2 chopped small onions, 1 chopped spring onion (scallion)  and salt. Sauté well. Keep aside.

For the white sauce: Heat a nonstick pan, add 1/2 cup butter. Switch off the gas. Add 1/2 cup flour and stir until it forms a white paste.

Add hot milk and stir briskly until you get a smooth white sauce.

Line a pie dish with puff pastry sheet or grease it with butter. Toss in the chicken and mushroom mix. Pour the sauce on top. Top with parsley or chopped spring onion. Cover with another layer of puff pastry. Bake in 200 degrees for 25 mins.

*Make sure the roux is not browned and that the white sauce is reduced to the right consistency.

By Linda Joseph Kavalackal,
Christ & Co.