Chicken and mushroom puff pastry pie

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Easy to prepare and cooked in 15 minutes, chicken thighs are inexpensive and tasty. If you want to make this a lower calorie version, steam the veg and chicken thighs for 15 minutes instead of pan frying, and remove the chicken bones before baking.

Serves two.

Prepare:

Skin and bone 300g chicken thighs, remove the bones. Roughly chop two thirds and fine chop one third of the chicken.

Peel half an 1 onion and rinse one quarter of a leek and chop roughly.

Drain a small can of new potatoes and slice into discs.

Measure out 4 tbsp frozen peas into a small bowl.

Grate 3 peeled garlic cloves.

On high hob heat 1 tbsp oil in a large pan. At the same time use another pan and heat on a medium hob with no oil in.

Add the onions and leeks to the pan with the oil in and fry for 1 minute. Add the chicken, fry for 3 minutes. Add the potatoes, peas, garlic and salt / pepper to taste and fry for 2 minutes.

 

Lightly brush 175g mixed mushrooms to remove any debris and rough slice. Put the mushrooms in the pan with no oil and dry fry the mushrooms to a toasted and nutty stage for 4 minutes stirring once in a while. Then add to the chicken mixture pan with 1 tsp dried thyme.

Remove the pan from the heat and stir in 1 tsp red wine vinegar, 1 tsp worcestershire sauce,
75ml water, salt / pepper to taste.

Unpack a 250g block of rolled all butter puff pastry flat on a wooden chopping board (it usually comes in 375g pack but the remainder can be frozen in its flat rolled state).

Add the chicken mixture to a 20cm / 8” round baking dish. Carefully put the puff pastry on top using the back of a spoon to indent and seal the edges. Use a knife to lightly make a criss-cross pattern on the pastry and brush with oil before baking in the bottom of a preheated oven 220C / 200fan / 425F / Gas 7 for 15 minutes or when the pastry is golden and puffed up.
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I made an easy stock by just covering the chicken thigh bones with water in a small baking dish for the same length of cooking time and which is just enough stock for my next recipe
Pork apple meatballs with quinoa crisped base and roasted bell peppers
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.My pie just out of the oven looks good enough to eat if I say so myself !
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Favourites:
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One pan Ostrich and mushroom orzo

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Stuffed squash with homemade red pesto / Provolone Dolce topping
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Steamed sweet potato and dill crab cakes

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Turkey Shepherd’s pie with a kick

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(Chicken) Meatloaf

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Scallops, chorizo with white kidney beans

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Stuffed sweet long pointed red peppers with herby greens

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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough