March 30, 2020 AnnS
Rough Chicken Pie
I like to make this pie once in awhile using cream cheese pastry. It is so easy and tastes delicious.
Ingredients for two servings
2 chicken thigh portions - no bone and cut into bite size pieces
1 small chopped onion
6 medium size mushrooms- sliced
2 tabsp. olive oil
2 tabsp. plain flour
150ml Marsala
150ml fresh cream or Creme Fraiche
Cream Cheese Pastry
200g plain flour
100g butter
100g cream cheese
Method
Heat half the oil in a large frying pan. Add the mushrooms, season with salt and pepper and fry over a medium heat for 3-4 minutes until golden and any liquid evaporated. Set aside.
Heat the remaining oil in the fry pan and cook the chicken until browned not both sides. Remove and set aside.
Add the onion to the pan, cover with a lid and sweat over a medium heat for 5 minutes until soft.
Whisk the flour and masala in a small bowl until smooth then tip into the pan. Add the cream or crime fraiche and stir until thickened and combined. Add the chicken pieces, mushrooms and simmer for a few minutes. Add seasoning and chopped parsley. Set aside to cool.
Make the pastry by sieving the flour into a bowl and then rubbing in the butter and cream cheese with your fingertips until it gathers together and forms a soft dough. Wrap in cling film and leave to rest for an hour in the fridge.
Preheat the oven to 220C/200C fan/Gas 7
Roll out the pastry on a floured surface to a rough circle approx the size of a dinner plate and place onto a baking tray. Place the chicken mixture onto the centre of the pastry . Brush the edges of the pastry with milk. Fold over the edges of the pastry towards the centre and overlapping but leave some of the chicken showing in the centre. Brush the pastry with milk and bake for 30-35 minutes until golden brown.
I like to serve buttered cabbage with this pie.
