Ahh pie and mash, what better way to celebrate Autumn than with a lovely, wholesome pie. Ok, ok this isn’t that healthy, but, my god, it’s delicious. Mushrooms are Autumn’s seasonal veg, so give it a try as just a mushroom pie aswell, if you want to leave the meat out. I am not ashamed, ok maybe a little bit, to say that I buy the ready made, and rolled, puff pastry. Which makes this a ninja fast pie to prepare and cook. It’s also an ‘open pie’ as I just put the pastry on the top. Give it a whirl…
Puff pastry (ready made and rolled)
1 small onion
300g mushrooms, washed and cut randomly
Handful of peas
4 rashers of bacon, cut up with scissors
2 skinless and boneless chicken thighs
200ml chicken stock
Dollop of wholegrain mustard
Sprig of rosemary
Shake of paprika
Cut the mushrooms randomly. Finely dice the onions.
Again randomly cut the chicken thighs and bacon into small bite sized pieces, with scissors. Add the finely chopped rosemary. Then fry until the chicken and bacon are cooked. Usually about 10-15 mins. I always cut the meat pieces quite small so that they cook quicker.
Add the chicken stock and wholegrain mustard and shake of paprika, then stir well. Add the frozen peas. Then add the cream. Take off the heat so as not to over cook the cream.
Transfer the dreamy mixture into an oven proof baking tray and cover with ready made pastry. Make two cuts in the middle with a knife.
Cook on 200 deg C for about 15-20 mins. Or until the pastry is golden and crunchy.
Serve with sweet potato mash. Yum.