Chicken and Mushroom Pie: No Mess, No Fuss

Pies have become one of my favorite comfort foods to eat. I previously bought frozen ones, but felt like I needed fresh and more quality ingredients in my pies. So I came up with this recipe, hoping to create comfort, but also less hassle for those who get quickly tired as I do.

I froze all of the fresh pies I made for the days that I am so tired that I can't make dinners. However, this recipe can feed a family of 5 or more depending on how you cut up the individual pies. I have used ingredients like frozen vegetables as this makes it less of a hassle to cook for long periods.

Makes 5 servings

Prep time: 25 minutes
Cook time: 35 minutes

Ingredients for chicken and mushroom pie

• 2 cups of green peas
• 3 medium carrots
• 2 yellow onions
• 4 medium-sized potatoes
• 1 whole chicken breast, diced
• 5 whole mushrooms
• 2 cups of frozen sweet corn
• 2 sheets of shortcrust Pastry Sheet 300g
• Seasonings, depending on the person but I used: garlic, a pinch of salt, pepper, all-purpose seasoning

Directions for chicken and mushroom pie

1. Boil your potatoes so that they are soft, but not soft enough for a complete mash, then set them aside.
2. Mix your diced chicken breast and cut-up onions in a saucepan and cook them until they are light brown.
3. Next, add your carrots and mushrooms to the pot and cook until soft.
4. Add the frozen peas and corn to the pot, then season it with a pinch of salt, pepper, and all-purpose seasoning.
5. Add the soft-boiled potatoes to the saucepan with all your other fillings and cook that all together until it is soft.
6. Once your filling is ready, get your dish, roll out your first sheet of shortcrust pastry and egg wash it, then add your filling.
7. Use a spatula to fit your fill into the pie firmly.
8. Add the last shortcrust party sheet on top of the filling and egg wash it, ready to put it in the oven, and cook until pasta is brown.