Country Chicken and Mushroom Pies
Maggie Beer's Country Chicken and Mushroom Pie recipe is a perfect winter warmer dish, perfectly complemented by a range of fresh herbs.
Step 1: Preheat the oven to 200C.
Step 2: Season the Chicken Marylands with sea salt and pepper.
Step 3: Butter a 24 centimetres x 18 centimetres baking dish. Place the seasoned chicken marylands into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
Step 4: Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
Step 5: Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
Step 6: Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
Step 7: Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
Step 8: Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
Step 9: Remove the meat from the marylands and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
Step 10: Refrigerate until chilled.
Step 11: Make the pastry and once chilled, roll to 3 millimetre thick and cut to line greased pie dishes, leaving a ‘lip’ over the edge.
Step 12: Cut out six smaller rounds – these are the pie lids.
Step 13: Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
Step 14: Increase the oven temperature to 220C.
Step 15: Place the pies onto a flat baking tray then place the pies into the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 - 10 minutes until golden brown.
Step 16: Remove from the oven and serve.
To taste salt flakes
To taste freshly ground black pepper
45ml 3 tbspn Extra Virgin Olive Oil
500ml 2 cup Chicken Stock
50g unsalted butter softened
7 large mushrooms chopped
¼ cup unbleached plain flour
2 tbspn flat leaf parsley chopped
2 tbspn oregano chopped
2 tbspn thyme chopped
You'll need to make: 1 batch Sour Cream Pastry