{ chanterelle pot pie }

This time of year, people hunt for chanterelle mushrooms. Chanterelles are quite expensive in the store, and naturally don't taste as good as ones picked with your own hands. That's why some people drive for hours away from the city to find a good forest for mushroom picking. We're lucky, we have chanterelles growing in the woods all around the cottage, some right next to our doorstep.

When I have a bowl full of chanterelles, I like to cook something creamy, warm and comforting with them. It's September already - it's time for a pot pie!

Ingredients (serves 5-6)

{ dough }

- 1  1/4 cups (3 dl) flour

- 1 teaspoon salt

- 1 teaspoon sugar

- 4 oz (115 g) unsalted butter, cold

- 2-5 tablespoons water, ice cold

{ filling }

- 7 oz (200 g) chicken

- 2 cups (4.8 dl) fresh chanterelles

- 2 cups (4.8 dl) frozen veggie mix

- 1 medium onion

- 3 tablespoons flour

- 3/4 cup (1.8 dl) chicken broth

- 3/4 cup (1.8 dl) creme fraiche

- salt & pepper

- egg for brushing

This recipe needs a 10-inch (25 cm) deep pie dish. First, make the pie dough. Mix flour, salt and sugar. Cut cold butter into little cubes. Using your fingers, rub the butter into the flour mixture until roughly crumbly. Add 2 tablespoons ice cold water and keep working the dough. To test the right consistency, pinch a bit of the dough between your fingers. If the dough holds together, it won't need more water. Add water a spoon at a time if more is needed. Flatten the dough into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Defrost the veggies. Clean and rinse the mushrooms. Cook them in a bit of butter on medium low heat until soft. Drain if necessary. Prepare chicken broth and keep it warm on the stove. I often use broth cubes for quick and easy stock.

Fry bite size pieces of chicken in a large pan until cooked. Add in the chanterelles and veggies. Stir until heated. Spoon in the flour and cook for 30 seconds. Add in hot broth and stir well. Cook the filling for 5 more minutes, and remove from the heat. Mix in the creme fraiche. Season with salt and pepper.

Roll out the dough. The dough will need to be quite thin and slightly larger than the dish you are using. Pour the filling into the dish, and cover with the rolled out dough. Pinch the sides to seal. Brush lightly with egg. Make a few cuts in the middle of the pie to allow the steam to vent. Bake at 375 F (190 C) for around 25 minutes or until the top is golden brown. Let sit for 10 minutes before serving.

Comments

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