I made a pie today.
In fact, it was a birthday request from my Dad who had been craving a traditional chicken and mushroom pie - he got one for his birthday!
I used chicken thighs (poached for 40 minutes in stock, then carefully and lovingly de-boned and diced) instead of breast to ensure the chicken didn't go dry, and it worked really well. The filling was essentially a bechamel sauce (but with more chicken stock than milk) with sauteed mushrooms, tarragon and chicken.
Shortcrust pastry unashamedly bought off the shelf. Here's the beast in all it's glory - fed 6 people easily.
Served with chunky chips, roast butternut squash and thick gravy.
There was something satisfying about making one big "thing" that everyone shares, and it was fun to make something a bit more rustic and English after 2 weeks of south-east Asian cooking too.
8 comments
In my mouth. Now.
It went in my mouth. And it was gooood.