Name: Oregano and Apple Cider Vinegar London-Style Chicken and Mushroom Pie with Peas and Potatoes
Total time: 57 min
Yield: 4 servings
Cuisine: British
Ingredients: 500 g chicken thighs; 1 onion, diced; 2 cloves garlic, minced; 1 cup frozen peas; 1 cup sliced mushrooms; 200 g all-purpose flour; 100 g butter, cold and cubed; 1/2 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1 egg, beaten (for egg wash); 1 tsp dried oregano; 2 tbsp apple cider vinegar

Method

Mix oregano and apple cider vinegar into the chicken and vegetable mixture in the pot.
Preheat oven to 200°C (390°F).
In a large pot, cook chicken thighs until browned. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Add peas, mushrooms, and cooked chicken. Pour in 4 cups water and bring to a simmer.
In a separate bowl, mix flour, salt, and pepper. Cut in cold butter until crumbly. Add milk and mix until dough forms. Knead gently and roll out to fit a pie dish.
Place the chicken and vegetable mixture in the pie dish. Cover with the dough, trim edges, and brush with beaten egg. Bake for 25-30 minutes until golden brown.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.