Sunday, November 27, 2011

A Recipe for Chicken Pie and How to Have Fun in the Rain:)

I missed two of Heidi-Mari’s baking and cooking challenges:( When Mom told me we were going to make a pie for supper on Monday night, I jumped at the opportunity to do a bit of cooking and enter Heidi’s challenge for ‘Anything Goes’.

We went to help Uncle Terence and Aunty Anne-Marie make fruit juice for the Saturday markets on that particular Monday evening, so we took supper along to share with them. I will be posting lots on the Saturday markets and juice making soon...back to supper!

Here is the yummy recipe for chicken and mushroom pie – adjust quantities to suit your family size.

Chicken and Mushroom Pie

1 whole chicken or several chicken pieces
Olive oil and butter for frying
1 punnet fresh mushrooms
Himalayan salt
Black pepper
Fresh rosemary
1 onion, finely chopped
2 garlic cloves, finely chopped
1 egg
Puff pastry
Butter (for white sauce)
Cake flour (for white sauce)
Milk (for white sauce) we use rice milk
Homemade chicken stock
White wine and/or cream (optional)

1. Mix up a few sprigs of fresh rosemary from your garden, some freshly ground Himalayan salt and black pepper with a little olive oil.

2.  Brush over chicken pieces and place in a preheated oven to cook at 190 degrees Celsius.  After about 10 minutes, turn the oven down to 170 degrees.  Turn chicken over to cook equally on both sides.

3. In the meantime, finely slice an onion and two garlic cloves. Fry in a little butter and set aside when starting to brown. Separately fry a punnet of sliced mushrooms in a little butter till soft. Remember, fry your mushrooms in stages – the less you have in a pan, the more flavourful they will be. By frying them all in one go, they lose their flavour and create lots of water.

4. When chicken is cooked, remove from oven and cool. When cool, shred into small pieces and set aside.

5. Make a white sauce with homemade chicken stock and rice milk. For extra flavour use white wine or cream as well!

6. Combine the onions, garlic, shredded chicken, mushrooms and white sauce and pour into an oven-proof dish. Lay your ready-made pastry over the top and decorate. (I made leaves and berries out of the left-over pastry.)
7. Beat up an egg and brush over the top. Bake in a preheated oven for about 45 minutes at 180 degrees celsius or until golden brown and done.

Serve with roast vegetables, brown rice and a fresh salad!

{It was delicious!}

After supper and before (Ha!) washing dishes, Nancy and I took the dogs for a walk. This farm is huge and a perfectly safe place to go for a short walk to the dam and back – besides, we had the dogs with us:)

This photograph reminds me of ‘The Lion King’ which is set on the African Plains...look at that sky!

My gorgeous sister, Nancy.

Nancy running down the hill to the dam with Buta and Miki (the dogs).

Love these flowers – love them.

Those clouds came fast and furious...not long after this photo was taken it poured with rain – a long run up the hill:) Aunty Anne-Marie and Mom laughed at the two of us – completely wet and cold! They sent us off to have a shower and Aunty Anne-Marie lent us dry tops:D We had a fun evening, though!

Please hop over and take part in Heidi’s challenge! Remember, she is offering a great prize!



Jessica said...

So glad to see that you're back! And thanks for sharing the lovely pictures and the pie recipe :)

Anonymous said...

Wow! Scrumptious! Looks super tasty :)


Heidi-Mari said...

Hi Kelly
This looks SO good! I bet it tasted great too. Beautiful photos, love the one of Nancy running down the hill, her hear looks so pretty.
Thank you so much for entering my Fortnightly Baking Fun Challenge.
Have a blessed week
Lots of love
P.S. I can't belief Sofia is already 6 weeks! They grow up so fast.

Tangerine-Tane said...

Hi Kelly
I'm so glad you're back and blogging again! :)
Those are some lovely photos.
I love your pie, it looks so delicious!! :)
Lots of love
Tane ♥