The epitome of comfort food, this rich, creamy chicken and mushroom pie is full of goodness and encased in delicious sour cream shortcrust pastry.
2 x 445g packets Carême Sour Cream Pastry, defrosted
1 egg, lightly beaten, for glaze
2kg whole ‘cooked’ chicken, meat removed from bones and shredded
1 tablespoon olive oil
2 celery sticks, chopped
2 brown onions, peeled and chopped
3 garlic cloves, peeled and chopped
250g field mushrooms
1/4 cup plain flour
250ml chicken stock
1 teaspoon finely grated lemon zest
125ml thickened cream
1/4 cup lemon juice
Sea salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1 teaspoon dried tarragon
1 tablespoon thyme leaves
Preheat oven to 180°C fan-forced (200°C conventional).
Add olive oil to the pan over a medium-low heat. Add the celery, onion, garlic and mushrooms and stir to combine, then cover and cook for 10-15 minutes, or until onion is soft.
Add the flour, stirring to combine, followed by the chicken stock and lemon zest. Add the cooked chicken to the pan, bring to a simmer then reduce heat to low, cover and cook for 15 minutes, or until mixture thickens.
Add cream, lemon juice and herbs to the mixture, check the seasoning and set aside to cool.
Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm round plate as a template, cut a circle.
Line a 23cm tart tin with the pastry, gently pushing it into the tin, then line with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes, then remove weights and reduce oven temperature to 160c fan-forced (180c non-fan). Brush the base of the tart case with beaten egg and return to oven for a further 5 minutes to brown the base of the tart. Set aside to cool.
Increase oven temperature back to 180°C
When the filling and tart case are both cooled, transfer the filling to the tart case and top with a 24cm pastry circle cut from the second sheet of puff pastry. Cut an X in the top of the pastry for venting, brush top with beaten egg yolk and milk and bake until golden (about 40-50 minutes).