Prep 50 mins
Cook 1 hr
Chicken with mushrooms is a match made in heaven in this superb, suitable-any-time sort of pie. Kids also love it!
- 2 tablespoons light olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 2⁄3 lbs potatoes, cut into chunks
- 8 skinless chicken thighs
- 2 teaspoons thyme
- 8 1⁄2 ounces field mushrooms, sliced
- 2 tablespoons plain flour
- 1 tablespoon Dijon mustard
- 4 tablespoons dry sherry
- 3⁄4 cup fresh chicken stock
- 1⁄4 cup milk
- 2 1⁄2 ounces butter
- salt & freshly ground black pepper
- 6 tablespoons creme fraiche
- Set the oven to 375°F.
- Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
- Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
- Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
- Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
- Season the flour really well and add to the pan, stirring well to incorporate all the juices.
- Add the Dijon mustard, stir again and then slowly pour in the stock.
- Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
- Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
- Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
- Meanwhile, add the crème fraiche to the chicken and stir really well.
- Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
- Bake for 15-20 minutes, until the potatoes are golden and brown.
- Serve with buttered greens or peas.