My Chicken and Mushroom Pie

There is a comfort I find in cooking in winter and let me tell you, it is cold outside! Today I am going to show you a chicken pie I recently made. This was one of those dishes that gave me a “turning water into wine” moment. I had made a roast for my boyfriend’s birthday and after using the leftovers to make chicken sandwiches for everyone’s lunches the next day; I still had substantial amounts of chicken left on the bones. I decided to boil up the carcases with the leftover veg and make a chicken stock. Once I had drained the liquid off for my stock I realised that there was plenty of chicken and veg left behind so I set about making a chicken and mushroom pie. I have wanted to try Maggie Beer’s sour cream pastry for ages so here was my excuse.

I browned off some Swiss Brown mushrooms with sage and added them to the chicken and vegetables I had selvedge from my stock.

Now for Maggie Beer’s Pastry…… This pastry was a delight to make. It is all done in the food processor which makes it not only easier but less messy. And good old Maggie has the proportions exactly right so the mixture does exactly what she says it will at the exact right time. I rolled out the pastry quite thin and line a pie dish then I gave it a good ½ hour in the fridge before filling the pie. Once I filled the pie and put its lid on I gave it a light brush with a beaten egg and put it back in the fridge for a few hours until I was ready for it later that evening.

So there wasn’t much left to do now except bake the pie

The pastry was lovely, it was flaky and buttery and all the things you want in a pie crust. I really believe that even a novice could get a good result with this pastry so I have included it below for all to try.

Mggie Beer's Sour Cream Pastry Recipe:

Ingredients

200g Chilled unsalted butter
250g Plain flour
125ml Sour cream

Method

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.

I found this recipe on Maggie's website http://www.maggiebeer.com.au/recipes/details/?Item=ArtclsSourCrea35