Home cooking is something I’ve been wanting to improve upon for a while, especially since I became a parent. It’s one of those life skills I assume all mothers have mastered.
One meal we have always enjoyed in the winter months is chicken and mushroom pie and I recently decided it was about time I learnt how to make my own! Not only would be it be more satisfying, I’d know exactly what was in it and my weaning 10 month old could try some too.
When preparing meals Taylor will be eating with us I like to avoid anything artificial, I do this by using fresh ingredients and making my own sauces. No jars or cans just fresh meat and vegetable seasoned to taste.
- 3 Medium Sized Chicken breast
- 200g Mushrooms
- 3 Large Leeks
- 4 rashers of Bacon
- 300ml Chicken Stock
- 1 Heaped TbSp of Crème fresh
- 1 Heaped TbSp of Djon Mustard
Rough Puff Pastry
- 250g Strong Plain Flour
- Half a Teaspoon of salt
- 200g of Butter
- 150ml Cold Water
This pie is really simple to make and only uses a few simple steps, it really is just a case of taking the required ingredients, bunging them all in a pan and simmering until you have a lovely saucy pie filling!
You can make your own pastry, the easiest option of ‘Rough Puff’ or you can purchase premade making the process even quicker.
- Sift the flour and salt in a bowl and chop the butter into chunks rubbing them into the flour mixture.
- Make a well and pour in two thirds of cold water until dough is firm
- Wrap dough in cling film and place in the fridge for 20 minutes.
- Turn the flour out onto your work surface and knead the dough, roll the dough out and fold over onto itself 3 times alternate direction and repeat a further 3 times before wrapping the dough and placing it into the fridge for a further 20 minutes before use.
- Slice the chicken breast into chunks and place over a medium heat in a deep pan with Olive Oil.
- Whilst the chicken simmers place your bacon under the grill!
- Dice the mushrooms + one whole leek, and chuck them in with the chicken.
- Once cooked tear up the bacon into small pieces and add to the mix
- Pour over 300ml of stock
- Poceed to add the Crème Fresh, Mustard, a few sprigs of thyme, or approximately half a teaspoon of dried Thyme from the spice rack along with a generous sprinkling of nutmeg.
- Turn down the heat and allow the mix to do it’s thing ensuring that the chicken is cooked through before transferring to a casserole or pie dish.
- Place your pastry over the casserole dish and cook for 35 minutes at 180 degrees.
I like to serve this pie with buttered Leeks, you can also serve roast potatoes depending on how hungry you are!
- Chop two whole Leeks into large chunks
- Place two table spoons of butter into a pan (I used Clover)
- Add the Leeks, pop a lid on the pan and leave them for 10-15 minutes stirring occasionally until soft and ready to serve.
I’ve made this meal a few times now and enjoyed it so much more than a shop bought pie, it’s definitely inspired to do more home cooking as it’s so satisfying to know you’ve made a meal from scratch!
This recipe is my entry into the Clover #NothingArtificial contest.
Do you have any favourite family recipes I should try?