Rustic Chicken Pie

Rustic Chicken Pie
Author: Lydia Afonso
Date created: 2016/05/04



A few glugs of olive oil 

750 grams chicken breast cubed 

1 onion finely chopped 

2 cloves of garlic crushed 

Sprig of thyme finely chopped 

2 carrots chopped 

250 grams brown mushrooms chopped 

250 ml chicken stock (homemade or substitute with good quality shop bought) 

25 grams brown onion soup powder 

water if required

salt freshly ground black pepper 

1 beaten egg 

ready made puff pastry 



Preheat oven to 180 degrees Celsius 

Heat oil in a heavy based pot 

Cook the onions over medium heat for roughly 5 minutes 

Add the garlic and thyme and cook for a further 2 minutes 

Add the chicken stock and the brown onion powder and allow to thicken 

Stir in the chicken, carrots and mushrooms and allow to cook 

Season with salt and freshly ground black pepper 

Spoon the chicken into 6 oven proof ramekins and top with circles off pastry and brush with beaten egg and make a few small incisions into the pastry

I don't trim the edges, I fold them over to give them a rustic feel 

Bake for 20-25 minutes until pastry has browned 

Serve your rustic chicken pies hot with a healthy big bowl of salad 

Enjoy with a glass or rather a bottle of Boucheron White Merlot.... yes you read right a "White Merlot" simply delicious!!!


Have a great day.