A chicken and mushroom pie with the addition of sour cream and fresh dill. Much better than the British equivalent, in my opinion. It still has the same, lovely, creamy taste, but with added kick and character. Bon appetit!
- 125g long grain rice
- 50g butter
- 300g mushrooms, quartered or roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 300ml milk
- 500g chicken breasts or thighs, chopped into chunks
- juice of ½ lemon
- 150ml of soured cream
- a bunch of fresh dill, finely chopped
- 250g pack ready puff pastry
- 1 egg beaten with a splash of milk, to glaze
- Boil the rice until it's al dente – about 10 mins.
- Melt the butter in a large frying pan. Fry the chicken, mushrooms and onion until the meat is browned and the onions are glossy.
- Add the garlic and stir in the flour. Cook for 1-2 mins.
- Now take the pan off the heat and gradually add the milk, stirring constantly. Put the pan back on the heat and bring to the boil, stirring all the time until the sauce thickens.
- Season to taste with salt and pepper. Stir in the lemon juice, soured cream and dill.
- Spread the rice in the bottom of a pie dish, then spoon the meat and sauce on top.
- Roll out the pastry to the size of your pie dish and cover the pie. Make several incisions for the hot air to escape. Glaze the top of the pastry with the egg wash.
- Heat oven to 180C (fan). Bake for about 30 mins, or until the pastry is golden.
The pie is freezable, so you can split it into portions and store in the freezer until needed for a cheeky quick lunch or dinner.
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