So I didn’t exactly make this pie. I was considering taking credit for it though, because it was the best chicken and mushroom pie I’ve ever tasted. I’m talking jam-packed chicken with fried onions and mushrooms lulled in a thick, creamy sauce and highlighted with hints of thyme and freshly ground black pepper. All this in a crisp and flaky puff pastry. *gulp. You get why I was contemplating putting my name on that, right?
The thing is, this awe-inspiring pie was made by my none other than my better half. Yup. And he whipped it up in no time at all. I’m seriously considering starting a blog in his behalf – it seems I have a thing or two to learn. Also, make this pie! (Say it in a Frankenstein voice, it would really make you make this pie.)
4 chicken breasts
1 onion, chopped
250 g bacon, chopped
1 teaspoon garlic
300 g mushrooms, chopped
2 tablespoons flour
250 ml milk
200 g mascarpone
2 teaspoons thyme
1 teaspoon black pepper
Store-bought puff pastry
1. Cook the chicken in the oven for around 20 minutes, seasoning with some salt and pepper. Once the chicken is done, separate it into smallish pieces using two forks and set aside.
2. Fry the onion, garlic and bacon in a splash of olive oil. Once cooked, add the flour and milk and mix well.
3. When the milk comes to a boil, add the chicken, mascarpone, thyme and black pepper. Simmer for around half an hour.
4. Roll out the puff pastry and line the bottom of your pie dish with half of the pastry.
5. Dish the chicken filling on top of your lined pastry. Cover it with the other half of the pastry.
6. Whisk the egg and brush the pastry cover. Bake for 30 minutes or until golden brown.
7. Serve hot with a green salad.