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Chicken and Mushroom Pie


Chicken and Mushroom Pie has to be one of the all time great comfort foods.

Here in London, it is cold damp and windy. Not pleasant at all - especially with it being dark going and returning from work.

This is where comfort food excels and one reason why I love the Autumn/Winter seasons. Out with the salads and in with the hearty stews, pies and puss! The kitchen comes alive with mouth watering smells.

My Chicken Pie, is a little bit of a faff, what with cooking the ingredients separately, however, it is well worth the effort. I like my pie to come complete with the vegetables, so I parboil the broccoli, add sweetcorn and delicious butter fried golden chestnut mushrooms. The leeks, shallot and garlic add a lovely depth. The tarragon and white wine give subtle complexity to the filling.

I reckon this pie takes a good 60 minutes of preparation, so generally better for a weekend.

Saying that, I made this on a Tuesday night for my sister-in-law. I confess I was sweating by the end of it, but got it in the oven in under half an hour! Happy

This tastes even better for left overs. I personally like to serve this with homemade piccalilli.

Chicken and Mushroom Pie : And another

Chicken and Mushroom Pie : Delicious chicken mushroom pie

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