Winter sort of did a sneak attack this year. I thought it arrived back in October, so I wasn’t prepared for this week’s CRAZY COLD SNAP! Nae bother! All can be fixed with PIE!
This bad boy is basically how I remember chicken and mushroom pies tasting. It’s creamy A F, like some sort of comfort food angel with a crispy pastry hat. I leave my mushrooms chunky and use dried chanterelles to ensure a bit of chewy texture – it helps to satisfy those expecting to find some chicken in there. The tarragon also does a neat little trick of convincing the brain that there’s some chicky in there. BUT THERE AINT! Just good, hearty vegetables and some sweet sweet compassion!
Oh and the aubergine bacon!! It adds so much depth and smokiness. It takes some time to make but is totally worth it, plus you can store whatever is left of the bacon strips to make VEGAN PIGS IN BLANKETS! Shove a cocktail stick in ME! I’m done!
Makes one 16x23cm pie