'Chicken' and Mushroom Pie
This is a bit of a cheat as the flavour comes from a Co-op Casserole Sauce mix! Great to keep in the cupboard as a back up! The important thing to remember is that for our purposes you need only half the amount of water for the amount of powder directed on the packet, and I imagine this will be the same if you use another brand. It's around 100ml per sachet. On this occasion I've used a 2lb loaf tin instead of a pie dish.
Grease and line a loaf tin/pie dish with pastry.
Obviously the amount of ingredients will vary according to the size of your dish, but for my deep pie I used:
20 - 25 small whole button mushrooms
half a bag of 'chicken' protein bits (I'm lazy and used from frozen, but if you just bought them, chilled is fine)
cup of frozen peas. (Again, you can use fresh or tinned, everything gets cooked in the oven, so you don't need to be too precious about it.)
1 sachet of sauce mix made up with less than half the amount of recommended water
tbsp flour for thickening the sauce if necessary
butter or olive oil for cooking
In a pan put your mushrooms over a low to medium heat with the butter/oil. You're only cooking to soften them, not to fry. They will do most of their cooking in the oven.
Once they are starting to soften add the peas and chicken bits and continue to cook for 15 minutes or so until everything in thawed and lightly brown.
Add the sauce to the pan and give it a good stir. Add the flour to thicken the sauce if its too runny. This is to prevent the mix being sloppy when it goes into the pie dish and making the pastry soggy..
Once everything has a good coating, tip it into the prepared pie dish. Add a pastry top, seal it with a little egg replacer (I use vegg) or milk. Stab an air hole in the top and crimp the edges. Place in the middle of a pre-heated oven at 200C ish Ovens vary a lot, so make your own judgement and go slightly cooler or hotter according to your own oven.
It should take 30 - 40 minutes to cook. Remember that most of the middle is already cooked, so really take it out when the pastry looks golden and 'done'!
If possible always 'overfill' your pie filling to make sure that if it sinks
still have a nice full pie after cooking. I personally can't stand breaking
into a pie and finding air and pastry!