Photos: Passport & Plate - Chicken and Mushroom Pie

sassceeme — Sat, 21 Feb 2015 13:03:00 GMT

Ingredients
Chicken
Wild Mushrooms
Thyme
Rosemary
Dijon Mustard
Heavy Cream
Salt
Pepper
Pasty Pastry

How to prepare this recipe
Cook chicken and tear into large pieces. Cook mushrooms down then add the chicken back, season with fresh thyme, rosemary, salt and pepper. Stir in dijon mustard and add heavy cream. Cook until bubbly and cream has thickened just a bit. Pour mixture into single serve crocks and top with pastry. Bake at 375 for about 30 minutes.

The story behind this recipe
Was rather tipsy in Newquay Cornwall and stumbled into a tiny pub. It was getting late and the pub owner offered to make me something that would stick to my skinny bones. He invited me to help make the pie in a kitchen no bigger than a bathroom, he pulled out some leftover chicken from Sunday carvery and the result was chicken and mushroom pie.

English girl eats Sri Lanka

Photos: Passport & Plate - Chicken and Mushroom Pie