Hi there! It’s me again, the owner of this blog who has been having quite a hectic time. I’ve been going through so much and my emotions to be honest with you are a total wreck.
Do you ever feel unappreciated and just totally lost and confused about what you’re meant to do with your life? Yes? Well, that’s sort of how I’ve been feeling for the past couple of months. I’ve been struggling to keep my blog up to date with content and I’ve been having sleepless nights about it.
I’ve also been having a rough time at work which is making me doubt my decisions lately. Instead of whining I’ve decided to pour out my anger and frustration into something I love doing, and that’s spending time in the kitchen.
Honestly I am so glad I found my calling early in life, being in the kitchen whether it’s scrubbing it down or whipping up a simple banana bread it really does make me feel oh so happy and content with life itself.
I created this delicious dish on a whim after seeing another blogger post her take on savoury churros, I was of course immediately sold and thought about creating a savoury dish using choux pastry.
I’ve folded in delicious cheese and fresh herbs before piping the pastry over a delicious creamy chicken and mushroom pie filling.
The end result was absolutely magnificent and surreal.
I really hope you try out this recipe and enjoy it as much as we all did at home.
Here’s how you can make it!
Choux Creamy Chicken and Mushroom Pie
For the pie filling
30g salted butter
250g mushrooms, sliced
Olive oil or canola oil
500g skinless chicken breasts, cut into bite sized pieces
salt and freshly ground black pepper, to taste
40g cake flour
250ml chicken stock
1 tablespoon whole grain mustard
¼ cup chopped fresh parsley
1 tbsp chopped fresh thyme
For the choux pastry
250ml boiling water
125g salted butter
150g cake flour
4 extra-large eggs
1 teaspoon dried thyme
For pie filling
1. Preheat the oven to 200°C. Grease a large, oval ovenproof pie dish. Seaside until needed.
2. Melt the butter in a medium saucepan placed over medium heat. Add the mushrooms to the still-warm saucepan and sauté until soft. Season to taste.
3. Heat the olive oil in the still-warm saucepan, then add the chicken pieces. Fry until they start to brown. Season to taste. Add the mushrooms to the saucepan with the chicken and cook until heated through.
4. Remove from heat, then sprinkle the flour over. Mix until everything is coated evenly. Add the chicken stock and cream. Stir until all lumps are removed. Return to the stove and cook over medium heat until the mixture has thickened.
5. Add the Dijon mustard, flat-leaf parsley, thyme. Mix until well combined, then set aside until completely cooled.
For the Choux pastry
6. Place the boiling water in a saucepan, add the butter and stir on medium heat until the butter has melted. Bring to the boil. Add the cake flour and stir with a until the mixture no longer sticks to the sides of the pan and forms a smooth ball.
7. Remove from heat and transfer the pastry to a mixing bowl. Set aside to cool slightly.
8. Add the eggs one at a time and beat well. Make sure each egg is fully incorporated before adding the next.
9. Add the cheese to the choux dough and mix until incorporated well. Spoon the cheesy choux dough into a large piping bag.
10. Fill the pie dish with the chicken and mushroom pie filling. Pipe dollops of the choux pastry on top and bake in a preheated oven at 200°C for 20 minutes. Reduce the heat to 180°C and continue to bake until the choux pastry is golden, puffy and crisp, about 15-20 minutes.
11. Garnish with leftover herbs and serve warm.