Country Chicken and Mushroom Pies (Thanks Maggie Beer)

Softened Butter

6 Chicken Thighs

sea salt & pepper

450ml reduced chicken stock

7 large mushrooms

1/4 C flour

200ml cream

2Tbsp chopped herbs
1egg
1/4C milk
(Addition to orginal recipe - 1/2C - 1C of frozen mixed veg

PASTRY

200g COLD butter

250g plain flour
125ml sour cream

Preheat oven to 220C

1. Butter a baking dish then add chicken seasoned with salt and pepper, roast for 20mins then rest andchop roughly.

2. Make Pastry - dice butter, pulse in food processor with flour until its like breadcrumbs, add sour cream and pulse until dough starts to come together. Wrap in plastic wrap and place in fridge for at least 20mins.

3. Make mix - Heat stock & in frypan Fry Mushrooms in 50g butter, sprinkle flour over and stir to coat evenly. Add stock & cream to mushrooms bit by bit (to lessen lumps) and simmer until thickened - stir through chicken meat and also veg if you are using.

4. Assemble pies - Roll out pastry to 5mm thick and cut round to line pie dish and also round to top the pies. Line pie dish, fill with pie mixture,. Whisk egg and brush over the lip of the pastry. Place lid on and then use a fork to seal edges, trim pies.

5. Refrigerate pies for as long as required but at least 20mins. Brush tops of pies with egg wash and bake for 20mins, reduce heat to 180 and bake for another 20mins. MMMMM