We are basically slap bang in the middle of winter, here in beautiful Cape Town, and aside from my pasta cravings, there's very little else that satisfies and defrosts my tummy and soul quite like authentic, decadent and homely Chicken and Mushroom pie.
I often like to make my pies really festive and I adore using cookie cutters to cut out shapes from the leftover pastry to decorate with. Plus, the kids absolutely love this part. I've made Easter pies, valentines pies and just because I feel like it pies. They're such a great family activity and can feed a family of four for two nights, and then some! so it's really worth the effort.
I have experimented over the years with different mushrooms and how I pre-cook the chicken that goes into the pie and the filling ingredients, and I must tell you that this seemingly simple recipe I'm going to share with you, just wins hands down every time. The purpose of my pie is to comfort and warm and is actually ruined when over complicated.
Key tips are:
The Mushrooms:
Don't be stingy with the mushrooms. If you are lucky enough to know what you are doing, wild mushrooms foraged from the forest are just UNBEATABLE. My sister has taken me on a few mushroom hunting excursions into Newlands Forest, but you really have to time it well. usually a few sunny days after a bout of rain, and you have to get there early before all the tourists and local chefs beat you to it. But seriously, you can come home with shopping bags of pinerings and portabelo mushrooms the size of a puppy. The flavour is absolutely incredible. If you can't, and you get your mushies from a supermarket, use ones with good strong flavour: portabellini or brown mushrooms are great. White button mushrooms are a last resort, and if you do use them, I recommend you double up.The cream: don't try to substitute this with water or milk. Full fat cream is absolutely gorgeous in complimenting the wine, garlic and mushrooms. It gives such a lovely well rounded and full taste and if you try the pie with and then without the cream, you will definitely taste a massive difference.
The Pastry
If you live near a good bakery, try to buy fresh. Frozen pastry simply does not puff up the way fresh pastry does. Don't overwork your pastry (this is impossible if you're letting the kids help you, which is half the fun) and make sure you have enough. You need a full kilo. Don't try to make less than that stretch. You will make the pastry too thin and you won't end up with that beautiful puffy flakiness we all crave.The chicken
Thighs are juicier and far more tender, but breasts will do. Don't boil the chicken. That just takes away all the joy and happiness, not to mention the flavour. I normally try to make a nice big casserole or roast chicken the night before I make the pie, and I use the leftover chicken from that, but otherwise I will roast the pieces I need in the oven with a little olive oil. garlic and herbs. Add the skins in too. Don't toss them out. They also lend beautiful flavour and texture to the pie.It's Messy
Don't think you're going to get out of this looking squeeky clean. Wear an apron and be prepared to stick the kiddies in the bath afterwards. The flour goes EVERYWHERE.Good food Takes time
This dish takes a lot of preparation. Rushing the process will lead to "Sad" pie, and we don't allow sad food in our house. You need to set aside 4 to six hours from start to finish.
Now without further ado, let's get cracking!
Ingredients:
All purpose Flour for dusting
Spray and cook
2 eggs
1 kg puff pastry
1 glass of white or Rose wine (for the pie, not for you🤣)
250ml fresh cream
Garlic ( a whole bulb or four large tablespoons of crushed garlic)
Carrots (4-6, depending on size, thinly sliced)
Potatoes (4 - 6, depending on size, diced into roughly 1cmx1cm cubes)
Mushrooms: 250g
Onions x 4, chopped/ diced finely
Herbs: fresh is best, but dried mixed herbs will do. Focus on rosemary, basil and oregano.
1 lt chicken stock
4 deboned chicken breasts or eight thighs
Olive Oil
Salt and pepper: about a tablespoon of each
1 pkt of instant chicken or mushroom soup
Tools:
A large stock pot
A large baking tray
cookie cutters
Child labour (thanks @AimeLudick and @MerenLudick) and wine!
A rolling pin (a wine bottle works well if you don't have one)
A basting brush
Method:
I like to get all that chopping out of the way 1st, so go ahead and start with that. You will also want those chicken pieces deboned and puled into small strips or chunks before you get going. This way, everything is at hand when you need it.
I use a big old stock pot to make my pie filling. You will need the space and capacity.
Heat the pot with a good glob of oil (olive oil is 1st prize, but any cooking oil will do) and add in your onions, garlic and your herbs and spices. As soon as that starts to brown a little you can throw in the carrots. Next, add the potatoes and stir every few minutes to make sure everything gets a chance to brown, and to make sure nothing sticks to the bottom of the pot. Now you can add your mushrooms and the chicken.
While that's all doing its thing in the pot, mix the soup mix into the cream in a bowl or mixing cup, ensuring there are no lumps.
You can now add the cream/ soup mix, the stock and the wine to your pot and allow to simmer for at least two hours.
While this is busy, prep a large flat surface, either in your kitchen or your dining room table. Don't have anything nearby that you'd be upset if it were covered in flour. Clean the surface thoroughly and make sure it's dry before you start prepping the pastry.
Flour the surface generously and coat your rolling pin in flour. Unwrap the pastry and measure your baking tray to make sure you roll and prepare two adequately sized pieces to be the base and top of your pie. Slice the pastry in half and work slowly to get the right size and shape. Don't over do it. overworked pastry goes hard and ends up being nasty and super chewy. Set extra pastry aside for decorating.
Now's the time to call those kiddos for assistance. Get them to play with the pastry and roll it out. they can cut out their own shapes now, but remember that they must not be too thick. Approximately 3 to 4mm is good.
Spray the baking tray generously with spray and cook and lay down your 1st layer, the base. Use your hands to manipulate the pastry up the sides and it should overflow onto the rim of the baking dish. Cut off extra pastry that hangs over the rim and give it to the kids for more shapes.
You should ideally cool the pie filling you've been simmering for the last two hours. You can pour this into your base as soon as the rest of your pastry is ready and the kids are done with their shapes.
Beat the two eggs and have them ready.
You can now place the other layer of pastry on top of the pie. I got @ZakLudick to help me pick it up and gently place it. It was a big piece! Press down the sides with a fork to seal the pie and give the kids the extra pastry that you trim off, although you should have enough shapes now to build a house.
Brush the pie with the egg mix. This will lead to your pie gaining that beautiful glossy brownness that makes pies so good to look at.
Now you can add your shapes for decoration. Be sure to brush these with egg too!
You can now pop your pie into the oven (preheated to 180 deg celcius) and sit back and put your feet up. Cooking time is approximately an hour. You will need to let the pie cool before serving, as it will be NUCLEAR hot.
You can serve your pie with a nice greek salad or you can just have it as it is.
As my old legendary greek boss would say, (rest in peace Theo):
"BornUpATree!"
