Week 1 - Tuesday Night Chicken Pie & Mashed Potato

This is a super scrummy recipe which my kids love.  I actually make these an individual pies in our pie machine but you could make one whole family sized pie.

For my vegetarian daughter, I follow the same recipe but replace the chicken with a tin of cannellini beans and then freeze the remainder to use next time.  This recipe has been adapted from the Edmonds Cookery Book.

CHICKEN PIE (SERVE WITH MASHED POTATO)

INGREDIENTS
500g boneless chicken thighs, chopped into 2cm cubes (use 1x tin cannellini beans for vegetarian option)
2 tbsp olive oil
6 rashers streaky bacon, chopped
100g mushrooms, sliced
1 onion, chopped
1 garlic clove, crushed
1 cup chicken stock (use vegetable stock for vegetarian option)
1/4 tsp mixed herbs
1/2 cup milk
1/2 tsp salt
1/8 tsp white pepper
1 cup cooked frozen corn
5 sheets pre-rolled flaky pastry (makes 10 individual pies)

METHOD

1. Heat oil in a large saucepan and add bacon, mushrooms, onion and garlic.  Cook until onion is clear.
2. Stir in flour and cook until frothy.  Gradually add stock and bring to the boil.
3. Add chicken, milk, herbs, salt and pepper.  Reduce heat and cook gently for 20 minutes or until chicken is cooked through, stirring occasionally.
4. Stir in corn and remove from heat.  Allow to cool.
5. Pre-heat pie maker and cut out pastry rounds using the pie cutter.  Once pie maker is ready - place pre-cut rounds into pie machine and add filling - approx 1/3 cup for each pie).  Place pastry lids on top and close machine.  Cook until 'ready' light flashes.
6. If you don't have a pie machine - line a 20cm pie dish and then add filling.  Place pastry over top and press edges.  Brush top with egg yolk and cut steam holes.  Bake at 220°C for 20 minutes).