RECIPES
Pub grub
TV chef Tom Kerridge plates up his take on two beloved British classics
Chicken and mushroom pot pies
These hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce. The filling takes a bit of time, but it’s worth it once you break into that crispy pastry topping!
Serves 4
YOU WILL NEED
• 500ml chicken stock
• 5 black peppercorns
• 4 sprigs of thyme
• 2 bay leaves
• 750g chicken thigh fillets
• 2 tbsp olive oil
• 200g baby chestnut mushrooms, halved
• 2 banana shallots, finely diced
• 2 garlic cloves, finely chopped
• 150g chargrilled artichoke hearts, quartered