Chicken Mushroom Pie

This is one of those recipes that came together purely by accident / trial & error. However the cohesiveness of taste, texture & amalgamation of ingredients have ensured that we have a keeper. Best thing…you can freeze if any extra leftovers remain & re-heated next day, it tastes just as good.

Ingredients:

• One basic short crust pastry -- (1 cup flour, 60 gms butter)

Method:

Place butter & flour in a processor until mixture resembles breadcrumbs. Add few drops of iced water till the mixture comes together. Press dough into a ball, wrap in cling film & refrigerate for 30 minutes before rolling. Makes enough for a 9" pastry base.

For Pie:

• One pack button mushroom
• 1/2 cup boiled chicken shreds
• 2 tbsp garlic chilli oil
• Salt and pepper to taste
• 3 sprigs of spring onions
• 1 egg
• 1/4 cup fresh cream
• Grated cheese (any hard cheese) to cover base of pie

Method: 

Roll out pastry dough& line a 9' round pie tin with it Prick the base all over with a fork & bake in a preheated oven till edges turn golden. In a sauce pan place garlic chilly oil & sauté` spring onions diced small. Then add mushrooms also diced small add salt pepper& cook till mushrooms are done & water has evaporated. Mix in chicken shreds Whisk egg & cream together& stir in mushroom mixture. Sprinkle cheese over base of the pie crust & pour mushroom filling over it. Bake in a preheated oven at 190 degree C for about 35 minutes or till puffed up & golden brown. Enjoy hot from the oven

Mommy’s Tip:- Short cut pastry can be stored in fridge for 2 days or in freezer upto 90 days