WHAT’S COOKING: A family-size chicken and mushroom pie
Some of the best foods are right in front of our eyes. Right there, in the hot oven on the counter at the corner café. Who doesn’t love a chicken and mushroom pie? But it has to be a good one.
In the hot oven at the corner café, a chicken and mushroom pie caught the eye. The pie, as large as a large muffin, offered an enticing, glorious filling and a crisp, golden, crunchy pastry. This scrumptious pie was a creation made by the writer, Tony Jackman, who aimed to create a better pie than the one he spotted at a different bakery during his visit with his wife.
The writer used shop-bought shortcrust pastry instead of puff pastry, and he prepared the chicken filling ahead of time, allowing it to cool to room temperature. The pie, made using six chicken breast fillets, sliced portobello mushrooms, white onion, garlic, dry white wine, rosemary needles, spices, and frozen shortcrust pastry, was baked to perfection in a preheated 180°C oven for 35 to 45 minutes.
Upon tasting his creation, the writer's wife declared it much better than the pie she had for breakfast elsewhere.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
