As a preview to British Pie Week which begins on 5th March 2012, we wanted to share Nicolette's recipe for a lovely Chicken & Mushroom Pie. The recipe was passed onto Nicolette by friends and is just something she cooks by memory, she's very kindly produced the recipe below for you all to enjoy.
Ingredients: (serves 4)
1 Ready Roll Puff Pastry
4 Skinless Chicken Breasts cut into large pieces
200g Chopped Smoked Bacon
2 medium onions chopped
1 chopped garlic clove
250g small button mushrooms (or quartered cup mushrooms)
1 pack of instant soup (mushroom flavour works well)
1 egg, beaten
Saute the garlic and onion in little olive oil
Add chopped bacon until cooked, then add mushrooms
Add chicken pieces and fry until they are just cooked on the outside
Now add water and the instant soup (I used Ainsley Harriott's Chicken and Leek yesterday) and turn the heat down
Cover with lid and let simmer for about 45mins, then remove lid and add cream
Boil until liquid is reduced (increase heat at this point)
Add salt and pepper to taste
Heat oven to 180°C
Spoon pie mix into baking dish, then cover with pastry
Cover pastry with egg using a basting brush, then put into heated oven for 20 mins, or until pastry is an even brown
Thanks Nicolette. There's more pies in our Great British Chefs Bakers Dozen Collection
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