Savoury

Chicken & Mushroom Pie

Serves 4

45 mins cook time

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Ingredients

400g chicken, diced

100g button mushrooms

375ml chicken stock

40g cornflour

150g sweetcorn, cooked

125ml single cream

salt and pepper to taste

Pastry:

250g McDougalls or Be-Ro Self Raising Flour

125g Atora Original Suet

pinch salt

cold water to mix

beaten egg or milk to glaze

Method

Step one
Preheat oven to 180°C, 350°F, Gas Mark 4. Place chicken and mushrooms with stock into a casserole dish and bake approximately 1 hour until chicken is tender.

Step two
Place cooked chicken and mushrooms into a 1 litre (2 pint) pie dish. Thicken 375 ml (3/4 pint) stock with cornflour, add sweetcorn, season well , stir in cream and pour into pie dish.

Step three
Increase oven temperature to 200°C, 400°F, Gas Mark 6. Make pastry by mixing flour, Atora Suet and salt together. Add enough water to form a firm but soft dough. Roll out and top pie dish. Use trimmings for pastry leaves. Glaze well and bake for approximately 40 minutes until golden brown. Serve hot.

Cook’s Tip
Vary the vegetables – try chopped onion and red pepper with the chicken instead of the sweetcorn and mushrooms.

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