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I absolutely love a good pie. I know it isn’t really the correct time of the year to be eating such warming comfort food but as the weather is miserable,  last night I decided that I required something tasty and satisfying to put a smile on my face.

I cooked a small individual chicken, mushroom, tarragon and white wine pie and it was such a success. The pie was meaty, warming, full of sauce to dip my potatoes in and so flavour-some and the pastry was perfect too- my Mum’s recipe’s never fail!

Here is the recipe for 6 individual pies, it is a good idea to make a batch as you can freeze them, which is handy for when you fancy popping something delicious in the oven without having to cook: 

Ingredients

600g Short crust pastry

1 x medium chicken – cooked and then taken off the bone and chopped into small pieces (use the bones to make stock)

100g quartered button mushrooms

2 x finely chopped white onions 

1 x crushed/ bashed garlic glove

1 x handful chopped fresh Tarragon leaves

2 x tbls olive oil

1 x tbls plain flour

1 x pint whole milk

1 x pint chicken stock

142ml double cream

Seasoning

Method

  1. Sauté the onion and garlic in the olive oil
  2. Add the chicken and sprinkle on flour. Mix and cook out for 4 minutes stirring continuously.
  3. Add the milk a little at a time
  4. Add the cream and Tarragon
  5. Add the mushrooms
  6. Season with cracked black pepper
  7. Put into the oven for 30 minutes
  8. Allow to cool
  9. Top with short crust pastry or puff pastry (homemade or shop bought)
  10. Return to the oven for 20 minutes at 180C/350F/gas 4

Chicken Stock

  1. Cover the bones with boiling water, add a roughly chopped carrot, onion, celery stick – add 1 x teaspoon mixed herbs and seasoning to taste. Simmer for 1 hour.

Serve the pie with potatoes and vegetables of your choice. You can purchase the individual foil pie dishes from local supermarkets such as Sainsbury’s.

The Pie

The Pie

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