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Chicken and Mushroom Pie
"A proper pie is the filling wholly encased in pastry. Bottomless pies are an abomination. A dollop of stew in a dish covered by a bit of puff pastry cannot call itself a pie; and where’s the art in making such a thing? The art of pie: the pastry must be thin for an individual pie, otherwise you’re cheated out of the filling. But it must be strong to hold the meaty or otherwise goodies, and - above all – tasty. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and dried wild mushroom mix cooked from scratch."
Preparation Time1 hr
Cooking Time40 min