I remember I first learnt the word ‘epiphany’ from the great life lesson tv series that is …. The Simpsons.
(Homer really is a bit of a hidden genius isn’t he? E.g. getting purposefully super fat so he wouldn’t have to physically got to work – brilliance).
And strangely enough, I’m not along alone (according to a Facebook group), when I say most epiphanies tend to reveal themselves in the holy water of our showers.
It’s so wierd!
“Go to bed and sleep on it”
— no way hosay! I’m heading straight to the shower! (to dutifully waste water and ponder life…)
You just innocently turn on the water, and all of a sudden you’re wondering why a bees stripes are yellow and black and then you’ve arrived at a totally plausible answer to your neighbours tree growing issues!
(well, not quite like that… but dayyummm that warm water soothing really does wonders for a troubled mind).
You see, I was seriously young and naive for a while, and for some (completely barbaric) reason I didn’t think it necessary to season my food (geez I already hate the sound of past me). Call it what you will (utter ignorance), but man I was missing out on a world of flavours out there.
And the moment I started to sprinkle a little salt and pepper on my dishes, my world was transformed.
Flavour was never so effervescent and striking, and what previously seemed to be flavourless food converted into this explosion of attitude in my mouth.
It’s actually one of my favourite parts of cooking, seasoning as you go, and all of a sudden reaching this happy medium with your seasoning, where all of a sudden you have punches of flavour just having a complete and utter dance and boogie on your taste buds.
(^^ definition of happy days)
For me, the first time I made a pie, I unfortunately over seasoned. Forgetting the saltiness bacon brings to the table.
So I planned to redeem myself, and make the ultimate cozy weather chicken and mushroom (could there be a better combo?!).
That’s the unfortunate thing about seasoning, too much of it and it’s hard to find your way back (as with most things… << life lesson from Bec).
I have totally been there, done that (but didn’t buy the t-shirt, cause that’s admitting defeat).
But seasoning is very personal, some like salt, some don’t, some like cracked pepper (haaaaalaaa), some don’t.
Anyways! Back to this pie.
I’ve combined a little bit of everything I love in a pie, from leeks, to chicken, to mushroom with a decent level of thyme (cause who else is mushrooms best friend?). Oh and of course a golden layer of pastry, cause to be honest, that’s kinda the best bit (that we all end up fighting over).
This marriage is a flavour mix I depend on on the regular, and it never disappoints.
That’s why it’s now in a pie, and waiting to fill you’re bellies.
CHICKEN & MUSHROOM PUFF PIE
recipe adapted from BBC Good Food
1 tbsp vegetable oil
3 skinless boneless chicken thighs, cut into smaller pieces
4 rashers smoked streaky bacon, cut into large pieces
1/2 onion, halved and sliced
1 leek, finely sliced
1 clove garlic, chopped/minced finely
150g pack baby button mushrooms
small handful thyme sprigs
1 tbsp plain flour
200ml chicken/vegetable stock
300g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten
1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5 mins until golden brown, turning occasionally. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, leek, garlic, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 20 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
3. Heat oven to 220C. With the puff pastry, cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 20 mins or until the pastry is risen and dark golden brown.