super easy chicken pie

A lovely school mum broke her wrist recently and is out of action. So another lovely mum suggested we make some dinners over 2 weeks to take over and help her out. I decided to make vegetarian lasagne, I made it and then discovered the dad didn't eat cheese. Uh oh. That information would have been helpful before I made it. But there are plenty of mouths to feed here so we just ate it here. I then tried to think of something that could be reheated easily, didn't require too much effort (at my end) and would be eaten by the whole family. I pulled out my CWA Classics book and found chicken pie. That was it. I had to make it.

I decided to test it out on my own family first before I made one to take out. It looked good in the book, looked quick, had simple ingredients and I thought would be a winner. Now if time was on my side I would have made the ultimate chicken pie. Pioneer Woman's Chicken Pot Pie. But that takes time. The 'boil a whole chicken and make your own pastry' time.

So if you don't have lots of time then give this one a go. It was an absolute hit here. No leftovers but just a word of warning. After you and the kids have eaten the pie and if you need to leave some pie for your other half, do yourself a favour ladies. Put the pie out of sight. Back in the oven. Hide it in the microwave. Out of sight. Because I went back a couple of times because it was just so good. It kept calling out to me for just a little more. And then retro daddy came home and I felt a little guilty that we hadn't left him as much as we initially had.

What you'll need
2 chicken breasts (about 500g)
2 handfuls sliced mushrooms
1 onion, diced
2 Tbsps oil or 50g butter
2 Tbsp plain flour
2 cups stock
good splosh of white wine (optional)
fresh herbs (parsley, basil, whatever you have going)
2 sheets puff pastry
1 egg and dash of milk
salt, pepper

Cut chicken breasts into large chunks, place in a saucepan and cover with cold water. Bring to the boil then simmer for 10-15 minutes until chicken is cooked right through. Cut into smaller cubes. Meanwhile saute onions and mushrooms in oil or butter. The recipe called for oil but as I started sauteeing I thought butter would be better!

Add in flour then whisk in the stock and wine (optional). Allow sauce to thicken, add herbs and season well. Then add in the chicken and combine well.

Butter up a pie dish/tart tin and place a sheet of your puff pastry in. Pour filling in and then top with the other sheet of puff pastry. Trim corners off and join the edges of the pastry together the whole way around. Brush with an egg wash of a beaten egg and a bit of milk. Bake in a preheated 190 degree oven for about 25 minutes, remove from the oven and enjoy.