Mamma's Chicken Pie
I'll be the first to admit that I have not tried many chicken pies. But I have a strong inkling that this is one of the best ones. Yes, it is my mum's recipe but I know a good pie when I see one. It is packed full of chicken, mushrooms, pepper and onion. The creamy sauce but still with some heat and warmth from the spices is so comforting. This pie is easily made vegetarian by replacing the chicken with artichoke hearts and some well wilted and drained spinach. My mum recently made this vegetarian version and it was incredibly delicious. My only advice is to let the pie sit for 20-30 minutes to let it set. This makes serving far less messy. This pie is also incredible the next day; the creamy pie sauce gets even richer in flavour.
Ingredients
Pie dough
3dl flour
125g butter
2 tbsp water
Dash of salt
Filling
1 red onion, finely chopped
1 small red pepper, finely chopped or cut into strips (as seen above)
200g of mushrooms***, finely chopped
2-3 chicken filets, finely chopped
2 1/2 dl cream
1 1/2 dl of flour, mixed in 1/2 dl of water
salt and pepper
chili flakes
grill or steak seasoning
paprika
2 dl grated cheese, preferably cheddar
***Add the mushrooms even if you don't like them because they had so much flavour. If you are like me and don't like mushrooms, simply dice them even smaller.
Cooking Time!
Pie Crust
- Combine the flour and salt together in a bowl.
- Add cubes of cold butter into the flour/salt mixture and combine with your hands.
- Run the mixture through your fingers until it resembles breadcrumbs. There should be no butter lumps.
- Alternatively combine all these ingredients in the food processor.
- Stir in or add in the water slowly, just enough so the dough combines.
- Finally, wrap the dough in the cling film and let it chill in the fridge for 10-15 minutes or until you need it.
- Roll out with a rolling pin OR merely place the dough in the dish and press it out evenly with your fingers.
Filling
- Preheat the oven to 200C or 180 fan.
- Saute the red onion and mushrooms on a medium heat, until the onions have softened. Put them to the side.
- Fry the chicken with a generous sprinkling of paprika, salt, pepper and chilli flakes. The seasoning depends on how much chicken you decide to use. Make sure that the seasoning (sans chilli flakes) cover all the chicken. Make sure to season on both sides. Then add chilli flakes depending on how hot you like it.
- Add the onion and mushrooms and then pour in the cream.
- Slowly pour in the water/flour mixture and bring to a steady simmer.
- Let the filling simmer for 5 minutes.
- Once the filling has finished simmering, pour it into the crust-filled pie dish.
- Cover the pie with cheese and the peppers.
- Finally, let bake in the oven for 15-20 minutes or until golden brown and bubbly.
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