Loved reading your blog about our trip. So many good memories! Every time I see those photos of us in our maroon tees I’m a little embarrassed I have to admit, but smile and snicker to myself too.
No problem about the recipe. It was one that mum gave me when I got married and is pretty much now a staple in both hers and our house, so I would be happy to share a little of our love! I’ll type it out below…
Hope you guys are well and the Oz plans are coming along nicely. We look forward to seeing you again!
Country Chicken Pie
6 thigh fillets (or the equivalent in breast fillets, 2-3 should do)
2 cloves garlic
250g button mushrooms
2 x 35g packets mushroom soup mix
1 1/2 cups milk
2 tablespoons parsley, chopped
1 tablespoon fresh sage, chopped (thyme also works really well)
Freshly ground black pepper
2 sheets puff pastry (or enough to line your pie pan)
Milk or egg for glazing
Remove skin from chicken and cut into cubes. Peel onion and chop. Crush, peel and chop garlic. Trim and wash mushrooms. Melt butter in a saucepan and saute chicken, onion, garlic and mushrooms until onion is clear and chicken is cooked through. Mix soup mix and milk together. Pour into saucepan and cook until mixture comes to the boil. Leave until cold then mix in parsley, sage and pepper. Place one sheet of pastry on the bottom of a pie dish. Fill with the chicken and mushroom mixture. Place the second sheet of pastry on top to form a lid for the pie. Brush the edges of the pastry with water and press edges together. Brush milk or egg over the top of the pie for glazing. Make two steam holes in the centre of the pie. Bake at 200 degrees Celsius for 25-30 minutes or until golden and cooked.
(For once I guess you’ll have to convert all the measurements into your silly conversions. Yess…about time! Every time I cook a pie from Ken’s book I curse the American measurement system..silly Americans!)