Chicken & Mushroom Pot Pie

Ingredients

Filling

• 800 g chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 250 g mushrooms, sliced
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp cake flour
• 2 cups chicken stock
• ½ cup fresh cream
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped

Pastry

• 1 sheet ready-made puff pastry
• 1 egg, beaten (for egg wash)

Method

1. Preheat the oven to 190°C.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Season the chicken with BlixSam Smoke Craft Spice, Garlic Melt, salt and black pepper.
4. Brown the chicken in batches until lightly golden. Remove and set aside.
5. In the same pan, sauté the onion for 3–4 minutes until softened.
6. Add the garlic and mushrooms and cook for 5–6 minutes until lightly browned.
7. Stir in the butter until melted, then sprinkle over the flour and cook for 1 minute.
8. Gradually whisk in the chicken stock until smooth, then stir in the fresh cream and Dijon mustard.
9. Return the chicken to the pan and simmer for 10–12 minutes, until the sauce is thick, creamy and the chicken is cooked through.
10. Stir through the fresh parsley and transfer the filling to a pie dish. Allow to cool slightly.
11. Cover with the puff pastry, trim the edges and crimp to seal. Brush with the beaten egg and cut a few small steam vents.
12. Bake for 25–30 minutes, until the pastry is golden, crisp and puffed.
13. Rest for 5–10 minutes before serving.

BlixSam Tip

Perfect With

• Creamy mashed potatoes
• Buttered green beans
• Honey-glazed carrots
• Garden salad
• Iced tea or a glass of white wine