The Batch Lady's Chicken and Mushroom Humble Piechicken-mushroom-humble-pie-the-batch-lady-cooking-on-a-budget.-image-credit-haarala-hamilton.jpg

Recipe from The Batch Lady: Cooking on a Budget

Serves 6


1 tbsp olive or vegetable oil
1 cup (115g) frozen chopped onions
4 skinless, boneless chicken thighs,
cut into bite-sized pieces
300g chestnut mushrooms, sliced
2 tbsp plain flour
1 cup (240ml) chicken stock
scant 1 cup (200ml) milk
1 tsp wholegrain mustard
1 sheet pre-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper


Step 1: Heat the oil in a large, deep-sided frying pan over a medium heat, then
add the onions and chicken pieces and cook, stirring, until the onions
are soft and the chicken is sealed. Add the sliced mushrooms to the
pan and stir to combine with the chicken and onions, then cook, stirring
occasionally, for 5–7 minutes until the chicken is cooked through and the
mushrooms have released all their water.
Step 2: Add the flour to the pan and stir to coat the chicken and vegetables,
then pour in the chicken stock and stir well. Slowly pour in the milk,
stirring and thickening the sauce as you do, then bring the mixture to the
boil, reduce the heat to low and leave to cook for 10–15 minutes, until
thickened, then stir through the mustard and season well with salt and
pepper. Remove from the heat and set aside.
Step 3:  Preheat the oven to 180˚C/350˚F/gas mark
4. Pour the pie filling into a large, ovenproof baking dish smaller than the sheet
of pastry, then lay the pastry over the top of the filling and tuck in the edges.
Brush the top of the pie with the beaten egg, then transfer the pie to the oven
for 30–35 minutes, until golden and well risen. Cut into generous wedges and
serve hot with mash and veg alongside, if you like.
Make it Veggie!
Replace the chicken
with quorn pieces for a
delicious vegetarian

This recipe was taken from The Batch Lady: Cooking on a Budget by Suzanne Mulholland (HQ, HarperCollins). Image credit: Haarala Hamilton.