One Month Anniversary & A Chicken Pie
One Month Anniversary & A Chicken Pie
One incredible month, one incredible chicken pie
Our one month anniversary just passed over the weekend, which we celebrated with a brunch at Smith and Wollensky (nom). Eating together is something that I hope we do often, and forever. And this month also marks the first time we made food together. Ahh – domestic, wedded bliss.
This month has been so relaxed. We’ve slowed down and just enjoyed being together – the stress of the engagement seems like a lifetime ago. Now life is about the weekends, which is when Mr H comes back home from his job in Bristol. Saturdays are for lie-ins and seeing friends and family, and Sundays are for feeding people.
And the first thing we make together is a super-homey and very scrumptious chicken and mushroom pie. Suffice to say, Mr H has some rock-solid skills in the kitchen (mum loves him even more after tasting his expertly whisked and seasoned roux).
Anyways, here is Mr H’s chicken and mushroom pie recipe video, with commentary and help from a couple of sous chefs (me, my sis, you know the drill).
Ingredients
3 chicken breasts
1 large onion
50g unsalted butter
5 gloves of garlic
2 spring onions
2 portobello mushrooms
Half a packet of white button mushrooms
2 table spoons of plain flour
1 chilli
Table spoon nut meg
Table spoon parsley
1 stock cube
200 ml water
1/3 cup semi milk
1/3 cup single cream
1/3 cup almond milk
1 egg
2 packets short crust pastry
4 table spoons olive oil
Method
Make the filling:
• Chop the large onion and spring onion finely
• Dice the mushrooms
• Dice the chicken in 1cm cubes
• Take the garlic cloves – smash them, add a pinch of salt, mix and dice finely
• Chop the chilli, discard the seeds
• Heat 2 pans, add 3 table spoons olive oil to one and add the chicken with a pinch of salt, two pinch of black pepper and the chopped chilli. Add one table spoon of olive oil to the other pan and add the mushrooms, garlic and onion. Add a table spoon of paprika.
• Cook the chicken until its golden and any water has evaporated
• At the same time cook the onions garlic and spring onions until they are translucent and then add the chopped mushrooms and cook until browned.
Roux recipe:
• Boil 200ml of water then add stock cube
• Heat a pan, add the 50g of butter, once melted add two table spoons of flour. Once the flour is no more add the 1/3 cup of semi skimmed milk and 1/3 cup of almond milk, leave to boil and add table spoon of nutmeg, pinch of salt, pinch of pepper. Add the 1/3 cup of single cream and the stock. Add the parsley, the roux will be ready when it sticks to the back of the spoon.
Assemble:
• Crack one egg and mix it
• Brush a pie tin with the mixed egg then lay out one sheet of shortcrust pastry into the tin. Line with parchment and fill with baking beads
• Blind bake the short crust pastry for 10 mins at 180C
• Mix the chicken, mushroom and roux
• Remove the pastry out of the oven and scoop out the baking beads and parchment
• Add the filling to the blind-baked pastry
• Top with the other sheet of short crust pastry then brush with egg and bake in oven for 3o minutes at 180C.
Enjoy ;)
