Chicken and Mushroom Pot Pie
Savoury pies are incredibly popular all over Canada. In this recipe, flaky puff pastry encloses chicken and mushrooms, but feel free to give your imagination free rein in developing your own fillings. Leftover Sunday roast chicken or lamb is a delicious choice, for example.
100 g (3½ oz) spring onions (scallions)
500 g (1 lb 2 oz) mixed mushrooms (chanterelles, button mushrooms, oyster mushrooms)
300 g (10½ oz) chicken breast fillet
3 tbsp canola oil
1 sheet frozen puff pastry
1½ tbsp cornflour
1 tsp mustard
2 tbsp crème fraîche
200 ml (7 fl oz) chicken stock
1 egg, lightly beaten, for brushing
Wash, trim and thinly slice the spring onions. Set aside a little for garnish. Wipe the mushrooms with a clean tea towel and coarsely dice. Pat the chicken dry and slice into thin strips. Heat the canola oil in a frying pan over high heat. Add the mushrooms and sear until golden brown. Add the chicken strips and spring onions and continue to fry briefly.
Remove the puff pastry from the freezer and leave to soften a little. Combine the cornflour, mustard, crème fraîche, chicken stock, salt and pepper until the cornflour has dissolved. Add the mixture to the chicken and mushrooms, stirring continuously, and briefly bring everything to the boil. Pour the mixture into a 25 x 15 cm (10 x 6 inch) baking tin.
Preheat the oven to 180°C (350°F). Cut the puff pastry sheet to fit the baking tin. Carefully place the pastry over the filling and press the edges to stick to the tin. Generously brush the beaten egg all over the pastry. Cut a cross into the centre of the pie to allow the steam to escape as it cooks. Bake until golden brown, about 30 minutes.