The Pie-Fect Treat

In all honesty, there were many days I really did not feel like standing in front of a hot stove this week.

As tempting as using the stove as a secondary heater was, the chill in the air plus a hectic week just meant my mind and body were switched off.

Over the weekend I managed to make some food that would last at least until the middle of the week.

I don’t mind leftovers at all, but sometimes, especially after month-end, my palate becomes a little too boujee for me, demanding something different every single day.

Leftover grilled chicken was to rescue my midweek dinner, and considering that I was alone, there was no need for me to overtly express myself in the chicken.

No time for all that. The chicken, combined with mushrooms (one ingredient you always find in my fridge), makes an incredible no-fuss pie.

On my way to work, I passed through the store, picked up a roll of pastry, because, again, I was not going to be standing over the counter making pastry when both my blankets and the TV were waiting for me – not forgetting my stomach, which was beginning to make its objections to food deprivation loud and clear.

If I had the option, I’d always eat pies. They are so handy and easy and always provide you with a filling treat.

Top of the list is chicken and mushroom.

Store-bought pies lack that ‘thing’, so I resort to baking my own.

Here’s a favourite recipe. Save it for later and enjoy.

Ingredients:

1 onion, finely chopped

250 grams mushrooms, sliced

300g leftover cooked chicken, shredded or diced (breast or dark meat works)

2 tablespoons all-purpose flour

250 millilitres milk

Salt and black pepper to taste

2 tbsp cooking oil (such as vegetable or olive oil)

1 sheet of store-bought puff pastry, thawed if frozen

1 egg

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet or frying pan, heat the cooking oil over medium heat. Add the chopped onion to the pan and sauté until it becomes soft and translucent. Add the sliced mushrooms to the pan and continue to cook until they are tender and any liquid they release has evaporated.
3. Next, add the leftover chicken breast to the pan and stir everything together. Cook for a few minutes until the chicken is heated through.
4. Sprinkle the flour over the chicken-and-mushroom mixture, and stir well to coat everything. Cook for another minute to cook off the raw flour taste. Gradually pour in the milk while stirring continuously to avoid lumps. Keep stirring until the mixture thickens and becomes creamy. If it’s too thick, you can add a little more milk to achieve the desired consistency. Make sure it is not too wet.

Season the filling with salt and black pepper to taste. Adjust the seasoning according to your preference, then remove the pan from heat and let the filling cool slightly.

5. In the meantime, place a sheet of baking paper in a grill or ovenproof tray to prevent sticking. Lay the store-bought puff pastry sheet over the baking paper. Cut evenly into four equal pieces. Carefully transfer the chicken-and-mushroom filling to half of each of the prepared pastry, spreading it out evenly and making sure not to scoop in too much. Fill each with a quarter of the filling or less. Cover the filling with the other half of the pastry piece, and use a fork dipped in flour or milk to seal the edges. Brush with beaten egg.
6. Place the grill tray in the preheated oven and bake for about 15 to 20 minutes or until the puff pastry turns golden brown and crispy. Once the pies are cooked, remove them from the oven and let them cool slightly before serving. Enjoy with a salad or a light bowl of soup to chase the chills away.

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