Homemade Chicken, Chorizo and Mushroom Pie
For the Pastry:
Make sure its NOT straight from the fridge as it’ll be easier to work with
For the filling:
Vegetable stock cube
Dissolve in 250ml of hot water
Vegetable or olive oil
Either sliced or diced
Boneless chicken thighs
Can use chicken breast if you prefer, or leftover chicken
Sift the flour into a large bowl.
Add the butter and rub into the flower with your fingertips. Keep doing this until the mixture resembles fine breadcrumbs.
Stir in the salt.
Add 2-3 tablespoons of water and mix until you form a form dough. You can add more water if the mixture is to dry.
Gently knead the dough for a short time on a floured surface.
Wrap the dough in cling film and chill in the fridge while you make the filling.
Dice the chicken and then fry in the oil under a medium heat until golden brown. Remove the chicken from the pan and set aside until later.
Add the butter to the pan then saute the onion, chorizo and mushrooms until soft (around 5 minutes)
When soft, add the flour and give a quick stir.
Add the vegetable stock, stirring continuously, then add the milk so that the sauce is creamy and rich. If the sauce is to thick at this point then just add some more milk.
Place the cooked chicken back into the pan and give everything a good stir and let it come to a simmer.
Empty the contents into a large pie dish. If you would like a more traditional pie you can make extra pastry and line the pie dish with pastry before putting the filling in.
Cover the pie dish and filling with the shortcrust pastry, make a couple of vents in the middle with a small knife and then brush the pastry with beaten egg.
Bake the pie in the oven at around 200c/400f/gas mark 6 for about 20 minutes or until golden brown on top.