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Creamy Chicken and Mushroom Pie with a Halloween twist

Creamy Chicken and Mushroom Pie with a Halloween twist!!
 

I have to admit, pies are my ultimate comfort food, I love nothing more than a flakey pastry lid and creamy filling served with veg and gravy. Mmmmmm!! My traditional creamy Chicken and Mushroom pie is a recipe I tweaked from a Hairy Bikers slimming recipe. However, I wanted to add more luxury and a touch of Halloween wizardry to make it the ultimate autumn dinner time dish. In the past, I have added butternut squash to all sorts, curries, soups, cottage pie or even burgers. So I thought why not create something different and  keep in theme with the time of year.

 

 
 
Ingredients

2 tbsp. of Olive oil
2 Large Chicken breasts, cut into chunks
6 Rashers of smoked bacon, cut into strips
2 Leeks, finely chopped
150g of Chestnut mushrooms, chopped into quarters
Half a Butternut squash or Pumpkin, peeled and chopped into large chunks (I used butternut squash, but either would be YUMMY!)
Crème Fraise
Tsp. of easy garlic
2 Onions, finely chopped
100ml of chicken stock
Salt and pepper to season
Pack of ready made and ready rolled puff pastry
1 egg, beaten



Method

  1. Boil a pan of water, add the butternut squash and cook until tender. Remove from the water and mash the butternut until its smooth. Set aside for later.
  2. Preheat the oven to 200C.
  3. Heat the oil in a frying pan, add the chicken and bacon and fry for about 5 minutes.
  4. Then add the mushrooms and continue to fry. Then when the chicken, bacon and mushroom mix is cooked and turning a golden brown, remove from the pan and set aside in a large bowl.
  5. In the same frying pan add the garlic, onions and leek and fry for a few minutes. When softened remove from the heat and set aside in the same bowl as the chicken and mushrooms.
  6. Add the chicken stock to the frying pan and simmer on a low heat for a few moments, then add this to the bowl as well.
  7. Leave everything to cool down for about 20 minutes, season well with salt and pepper then add the Crème Fraise  and mashed butternut squash. Mix well and spoon into a pie dish.
  8. Roll out the puff pastry on a lightly floured surface. Cut the pastry to fit the pie dish and then cut out your desired pattern. (As its Halloween, I chose to do a pumpkin face). Lay the pastry onto the pie dish and brush the top of the pie with beaten egg.
  9. Bake in the oven for 20-25 minutes or until the pasrty looks a lovely golden brown colour on top.

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