Cheat's Chicken and Mushroom Pie
Photography Josh Griggs.
Chicken pie seems to be a perennial favourite and this version makes it a weeknight winner by using a purchased rotisserie chicken.
Serves: 4
INGREDIENTS
1 tablespoon vegetable oil
200 grams streaky bacon, cut into 2cm pieces
1 large brown onion, thinly sliced
250 grams button mushrooms, thickly sliced
2 cloves garlic, crushed
1 tablespoon dried tarragon
¼ cup cream
1 cup chicken stock
2 tablespoons plain flour
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
finely grated zest 1 lemon
sea salt and ground pepper
meat from 1 purchased rotisserie chicken, skin and bones discarded, roughly chopped
1 tablespoon finely chopped parsley
1 cup grated tasty cheese
500 grams good-quality butter puff pastry
1 large egg yolk
white sesame seeds
Equipment: Line a flat oven tray with baking paper.
METHOD
Heat the oil in a frying pan over a medium heat and cook the bacon, onion, mushrooms, garlic and tarragon for 10 minutes, stirring often. Stir the cream, ¼ cup of the stock, flour, both mustards and the zest together in a bowl to make a smooth sauce. Tip into the pan and cook for 2 minutes, then stir in the remaining stock and cook for 5 minutes, until thick and glossy. Season, then fold through the chicken. Spread out the filling on a large plate or tray and refrigerate until cold. Stir in the parsley and cheese before assembling.
Preheat the oven to 200°C fan bake and place a flat oven tray in to preheat.
Cut the pastry into two sheets – one 30cm x 24cm and the other 32cm x 26cm. Place the smaller sheet on a piece of baking paper. Spoon on the cold filling, leaving a 2cm border. Brush the border with egg yolk. Place the bigger sheet of pastry on top and gently press the pastry around the filling. Trim the edges and use a fork to firmly press the two pieces of pastry together around the edges to seal. Brush all over with egg yolk and cut a few small slashes in the top to allow steam to escape. Sprinkle with sesame seeds and chill for 20 minutes. Slide the hot tray under the baking paper and cook for 30 minutes, until deeply golden, crispy and irresistible.
DRINKS MATCH:
You’ll be leaping into your lederhosen to sip the Bootleg Brewery Munich Helles (440ml 5.4% $8): it’s golden, crisp, lemon-edged and champion with chicken and mushroom. bootlegbrewery.co.nz
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.