CHICKEN & MUSHROOM HOLIDAY POT PIE
The perfect pie to make ahead of heading away to the bach for holiday season so it's ready for the first meal away served with fresh greens or leafy salad. I love adding a touch of white wine to this pie so its a bit of a Coq au vin flavour.
For the mince:
500 grams Chicken mince
1 Bag of button mushrooms
1 pack of enoki mushrooms. (optional)
1/4 cup of white wine
1 pack of sour cream (250 grams)
3 Cloves of garlic
Season with chicken stock powder or salt & pepper
1 pack of cauliflower rice
2 tspns of cornflour mixed with a dash of milk to thicken at end
Egg or milk to brush Pastry
Sauté the garlic and leek, chop and add the mushrooms, once reduced add the wine, then the chicken, once cooked through drain the mince to side of the pan and if excess liquid remove a bit by ladling out with a spoon, a little liquid is all that is needed. Then add the cauliflower rice and cook through quickly, season with chicken stock powder to taste. Mix the cornflour with a dash of milk into a loose paste and add this into the mix until it thickens any additional liquid. Once a nice pie filling consistency reduce the heat and stir through the sour cream, check the flavour after you add the sour cream as you may find you need to add a little more seasoning.
Line your pie dish with your desired Puff Pastry, transfer the filling into the pie, top with a generous layer of parmesan, top with Puff Pastry, sealing the edges completely and making some small holes on top to let steam escape. Brish with milk or egg wash. Bake for 30-45 mins or until golden.