Chicken and Mushroom Pie: Ultimate comfort food for Wintery nightsFebruary 11, 2016
The first real food that I really started craving post saltine/rocket pop diet was chicken pie. I've been making variations of this pie for years, it's become a firm favourite in the Vine household, for residents and guests a like. Charlie and I have a friend, who now lives in Thailand, that Charlie delights in texting every time we have this pie after he declared it 'the best pie in the 'wurold' (...he's Scottish, that's my attempt at writing a Scots accent)
It's a one pot wonder which is why it gets made so often, in fact I've even made the filling in a slow cooker before, which is even less work.
It can be made super simply as one big family style pie, in individual dishes to fancy it up, or into foil dishes of any size to stock up your freezer.
I've made the pie with a full pastry case, I use shortcrust if I'm doing that, or with just a 'hat' of flakey pastry- which I know is kind of a cheat and some people will feel very strongly about it being a 'real' pie, but the 'hat' method means making this pie mid-week is totally doable. And who doesn't like midweek pie?