When only a chicken & mushroom pie will do

The last few weeks have flown by and it’s nice to finally have the opportunity to sit down and reflect. We had what felt like a rushed Christmas and New Year, covering nearly 1,000 miles seeing our various family members across the country. And whilst the festivities were lovely and it was nice not to be at work, our attention was somewhat elsewhere despite the busyiness.

We were let down on our house purchase only a couple of days before Christmas so, naturally, at my work Christmas party I hit the red wine with full force! Our agent advised us that whilst the market is always slow in the winter, there was definitely a downturn – and we could see that ourselves.

I was quite content to move back into rented, confident that we would find somewhere to buy within a few months and then we would be in a really good position as ‘first’ time buyers. Sam was more sceptical and even talked about doing up our house a bit more and staying there for another couple of years. I went along with that briefly, but ultimately had to ‘fess up that I simply didn’t have the heart to empty all of the boxes we had already packed (at that stage, the count was 32).

We arrived at my parents’ home on Christmas Eve and discussed the hells of the house buying process whilst baking mince pies and swigging mulled wine. We had a quick look online and I widened our search to include a village which was literally the furthest I would consider living. The house I had loved several months before was still for sale and both Sam and my mum loved it. We decided to view it over New Year. Since then it’s been 100mph!

We loved the house so much we put an offer on it, which was accepted 🙂 the best part was, as it had previously been rented we were able to move in and break the chain for our amazingly tolerant buyers. We are now renting the house for a month whilst the conveyancing goes through and then we will once again be home owners. But this time, of a much larger family home!

We’ve been here 10 days now and it feels like home, not a house. It’s fair to say I was a bit apprehensive on moving day as it felt like the end of an era and I wondered if we had made the right decision. Once our first little home was empty of our belongings it suddenly didn’t feel like a home, it was back to being a house again. It felt strange suddenly realising that it is not the bricks and mortar that make a home, but the items and memories that fill it.

Our new home is wonderful and I am so glad we made the move. My commute is better and that has made me so much happier; I am able to have an extra half hour in bed and still have a whole hour to get myself ready before having to leave, rather than rush about! I’m planning on using this time constructively in the morning to work on my appearance (I sometimes look like I’ve been dragged through a bush backwards) and to make my lunch.

To top it all off, I decided to make a pie today. It’s my favourite food and the ultimate in making me feel content and warm and squishy. This is the life I’ve always wanted; a home smelling of baked bread and cooking, the radio on in the background whilst I leaf through my bookcase and think about what the next novel should be. I’m sat at our breakfast bar typing this with a mug of earl grey for company and a big grin on my face!image

Part of my happiness is probably down to my cooker; it is a Rangemaster, a brand and type of cooker I’ve always wanted and the sellers are leaving it here for us for free! Life win, right there.


So if, like me, you like or LOVE pies, here is my chicken and mushroom pie extraordinaire:

You will need:
Knob of butter
Half an onion, chopped
1 garlic clove
300g mushrooms
4 chicken thighs (boneless)
Dried thyme
1 chicken stock cube
200ml water (boiled)
200ml milk
50g flour
3 tbsp single cream

For the pastry you can either buy ready-made short crust (for the base) and puff pastry (for the top) or you can make it yourself. I’m hopeless with puff pastry so I used a ready-made block but it’s definitely worth making the shortcrust yourself if you can:
200g flour
125g butter
1 beaten egg
1 tbsp water

1. To make the filling melt the butter in the pan and added the chopped onions and garlic. When golden add the mushrooms. Chop the chicken into small bite sized pieces and add.



2 Leave to cook, stirring occasionally, Add the thyme and salt and pepper as necessary to season and mix up the stock with the water.
3. Once the chicken is no longer pink, add the flour and slowly add the milk, Then add the stock and stir. You want to keep it on a low heat so that it is only simmering. 4. Add the cream and stir. As soon as the sauce is thick and creamy take it off the heat to cool.image
5. Now for the pastry. First make up the shortcrust base by either rolling out your pre-made dough or by making your own. Mix the flour and butter together with your fingertips until it looks like breadcrumbs. Add the egg and water and scoop up the flour mixture so that it it becomes a doughy ball. Now roll out so that it is just bigger than your pie dish.
6. Place the shortcrust base into the dish then spoon in the filling.
7. Roll out your puff pastry and place on top. If you are very good then you should be able to slip your knife into the outer edge of the puff pastry to loosen it. That will help it to rise and puff!
8. Then brush on some beaten egg round the edges and on top and bake in the oven for c.45minutes at 180-200 degrees.

Et voila!image



Perfect pie if I do say so myself. I hope you enjoy it

Deep-fill steak and mushroom pie

I’ve only made a few pies in my time, despite my overwhelming love of pie, and those have always been made using the go-to cheater’s guide to pastry: Jus’ roll. But this time, I thought I’d have a go myself.

I was aiming for puff pastry but I’m quite heavy handed so it turned into some form of shortcrust pastry. Either way, it was damned delicious and I’m never buying pre-fab pastry again.IMG_2739

To make my deep-fill pie, you will need:

225g plain flour

1/4 teaspoon of salt

250g salted butter (you could use unsalted, but why would you?)

150ml of cold water

Diced beef

Mushrooms, sliced

Beef stock

Making the pastry

  1. Mix the flour and salt together in a bowl then put in the fridge for a few minutes.
  2. Cut the butter into cubes, then add to the flour and mix until coated.
  3. Pour over the water slowly and mix together. It should form a rough dough. Place on a surface and form into a sausage shape, without kneading it. Wrap in clingfilm and put in the fridge for 20-30 minutes.
  4. Once chilled, lightly flour a surface and roll out the dough into a rectangle shape. You are now going to make a square out of a rectangle; fold one-third of the pastry into the middle, then last third into the middle. Press down at the edges.
  5. Now roll out again, and fold, twice more. Place in the fridge for an hour.

The filling

  1. Whilst the pastry is in the fridge, brown the beef on a high heat.
  2. Add the mushrooms, finely sliced, and stir.
  3. Finally, add some beef stock and remove from the heat.

Pie time!

  1. Take the pastry out of the fridge and roll out to fit your pie dish.
  2. Line your pie dish, leaving enough pastry for the lid.
  3. Add your filing. As I left my beef quite dry and made up some quick, thick gravy using granules and poured a little on top. If you have a wet mix, don’t do add any more gravy/water.
  4. Finish your pie by folding the pastry over at the edges and seal with some milk.
  5. Bake for approx. 30 minutes at 180-200 degrees.