Chicken And Field Mushroom Pie

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 set the oven to 375°f.
• 2 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.
• 3 place the potatoes in a large pan of boiling salted water. cook for 15-20 minutes until tender.
• 4 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.
• 5 add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
• 6 season the flour really well and add to the pan, stirring well to incorporate all the juices.
• 7 add the dijon mustard, stir again and then slowly pour in the stock.
• 8 bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
• 9 place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
• 10 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.
• 11 meanwhile, add the crème fraiche to the chicken and stir really well.
• 12 pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
• 13 bake for 15-20 minutes, until the potatoes are golden and brown.
• 14 serve with buttered greens or peas.