The ultimate comfort food, this chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long.
55g (2oz) butter
1 onion, peeled and sliced
300g (10½ oz) mushrooms, halved
2 garlic cloves, peeled and chopped
2tbsp chopped fresh thyme
40g (1½ oz) plain flour
150ml (5fl oz) dry white wine
300ml (10fl oz) chicken stock
4 ready-roasted chicken breasts, cubed
142ml pot double cream
250g packet ready-rolled puff pastry
1 egg, beaten
Sprigs of thyme, to garnish
Top tip: Watching your weight? Use a cream substitute such as Elmlea instead of double cream in this chicken and mushroom pie.
Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
Stir in the chicken, simmer for 5 mins, add the cream and season.
Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash and minted peas.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.