Chicken and Mushroom pie

This is an excellent pie with crispy pastry and tastes great with potatoes of any kind or shape.

Ingredients make 8 pies

¼ cup plain flour (45g)

1 kg chicken breast cut into small chunks

2 tbls vegetable oil

1 brown chopped onion (150g)

2 tsp minced garlic

1 cup chicken stock (250ml)

100 ml dry white wine

400 g tinned tomatoes

1 tbls white wine vinegar

1 tsp finely chopped thyme leaves

350 g sliced field mushrooms

1 tsp salt

½ tsp ground black pepper

200 ml cream

Method

Place flour in a bowl and season with salt and pepper. Turn the chicken in the flour mixture and place on a plate. Heat the oil in a casserole, cook the chicken in batches and set them aside on a plate. Place the onion and garlic in the casserole and cook for 3 minutes. Add chicken stock, white wine, tomatoes, vinegar, thyme, mushroom, salt and pepper. Bring to the boil and simmer covered for 45 minutes. Remove the lid and add cream. Bring back to the boil for approx. 3 minutes and allow cooling.

Preheat oven to 180ºC normal bake. Place cooked mixture in an individual ovenproof pie dish and cover the filling with puff pastry. Bake in the oven for approx. 35 minutes. Serve with boiled or mashed potatoes.

Note: You can buy puff pastry in most supermarkets if you cannot master the art of making puff pastry.