Chicken & Mushroom Pot Pies

Before we get to the subject at hand, I would like to show you just some of the variations on the theme of pastry.

Many home cooks are daunted by working with pastry, but really need not be afraid of making everyone's favourite, a homemade pie.

Savoury Pies of course range from meaty to vegetarian fillings -

• Curried beef, chicken or veg
• Chicken & Mushroom
• Peppered Steak
• Steak & Kidney
• Smoked fish

Quiche also falls in this category and consist of a shortcrust pastry base filled with a creamy savoury egg & cheese custard based filling with the addition of cooked and often smoked meat like Bacon, smoked Salmon, smoked Ham or vegetables like Mushrooms, Asparagus, Leeks and much more.

Dessert Pies or Tarts using Fruit, Custard, Cream and even Nuts -

• Apple Strudel

• Pecan nut Pie

• Christmas Mince Pies

• Milk Tart - a South African favourite with a custard filling and cinnamon sprinkled on top

• Lemon Meringue Pie

• Variety of Tartlets - cream & fruit, custard and caramel

When it comes to the pastry, there are many variations -

• Puff Pastry - a flaky light pastry made with laminated dough which requires much layering and rolling of pastry and butter, used for making pies, custard slices and a host of other pastry treats.

• Flaky Pastry - a light and flaky pastry, similar to puff pastry but a much quicker and simpler method.

• Shortcrust Pastry - a crumbly buttery pastry used in quiches and sweet pies as well.

• Phyllo - a very thin unleavened pastry used for making the Greek dessert Baklava

I prefer making my own flaky pastry as shared recently when I made some pasties, but it's of course easier buying frozen pastry and there are many to choose from.

Back to the subject at hand - Chicken Pot Pies.

All I wanted to do here is show you just how easy it is to change your pastry topping by using little pastry rounds and not just one big pastry topping; it is much easier to work with and can actually look much prettier if you use different pastry shapes.

Basically with these pot pies, I've used a Chicken & Mushroom filling with no pastry on the base, just a couple of pastry circles on top.

Much kinder to the waistline as there's not so many carbs in these kind of pot pies, and an easy meal with just the addition of fresh vegetables or a salad!

BON APPETIT FRIENDS!

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