CHICKEN AND MUSHROOMS PIE RECIPES

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
  3. Peel and roughly chop the onions, adding them to the larger pan as you go.
  4. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
  5. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
  6. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
  7. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
  8. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
  9. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 2 minutes per side.
• Transfer chicken to slow cooker and sprinkle with salt and pepper.
• To the same hot skillet, add the onion and mushrooms. Cook, stirring, scraping up any browned bits from the bottom of the pan. Cook until onions and mushrooms start to soften and onions brown slightly, about 3 minutes. Add garlic and cook 1 minute. Transfer onions, mushrooms and garlic to the slow cooker.
• To the slow cooker, add the dried oregano, garlic powder, paprika and chicken broth. Stir gently.
• Cook on low setting for 4-5 hours or high setting for 2-2½ hours, until chicken is cooked through. (Chicken should register at least 165° F on an instant read thermometer.)
• Stir in the orzo, making sure it is all in contact with the liquid, and cook on high for 15-20 minutes, until orzo is tender. Orzo cooking time will depend on your slow cooker.
• Serve with grated Parmesan cheese and fresh parsley, as desired.