This post is bought to you in conjunction with the celebration of the 100th anniversary of Pyrex. Pyrex has graced the cupboards and benches of kitchens for 100 years, it is a favorite with experienced cooks and family cooks alike.
“100 years ago the team behind the Pyrex brand created the glass baking category and we believe the next generation of family cooks will continue to use Pyrex glass products for 100 years to come. We’re very proud to have Pyrex glass products in the World Kitchen family and will continue its legacy”.
In the early 1900s Corning Glass Works, the inventors of Pyrex glass bakeware, originally used the strengthened glass for lantern globes on railways. The progression from railways to kitchens came about when the wife of one of the company’s employees used a piece of the same heat-resistant glass to bake a cake. After noting several remarkable findings including a shorter cooking time and more uniform baking, Corning Glass Works set about perfecting this new invention and an iconic brand was born.
I had a little look in my mums kitchen cupboards and found the iconic measuring jug and baking dish that she has made many lasagna’s in. She still uses these on a regular rotation in her kitchen. I myself already had the pie plate which I bought when we first set up our family home and is used almost weekly. I’m sure you will find a piece or too in your mums kitchen and yours!
I have been making this classic chicken, mushroom and potato pie on regular basis as we all enjoy eating it. The boys love the crunchy, flaky pastry and with the help of a little homemade tomato sauce they enjoy the filling too. It is easy to make and the potato naturally helps with the thickening so no fussing around with cornflour to get the pie filling to thicken. Basic family friendly ingredients come together to create a classic pie that you will be adding to your family favourites in no time.
INGREDIENTS
500gm Chicken Thighs, cut into cubes
1 Onion, diced
1 Tbs Minced Garlic
12 Button Mushrooms, sliced finely
2 Medium Potatoes, peeled and diced
1 Tsp Fresh Thyme (dried will work as well)
250ml Chicken Stock
Salt and pepper to taste
1 Egg, whisked
Sesame Seeds
Olive Oil
2 Sheets Frozen Shortcrust Pastry , defrosted
2 Sheets Frozen Puff Pastry, defrosted
LETS PUT IT ALL TOGETHER
1. Place a large pot over a medium high heat and add the oil, onion and garlic. Cook until the onion is soften making sure not to brown it.
2. Add the mushrooms and cook for a further minute followed by the chicken and cook for 3 minutes to just brown the outside lightly.
3. Add the potatoes, thyme, chicken stock and salt and pepper to taste, stir through to combine. Place the lid on the pot and cook on a simmer for 15 minutes. Remove the lid and give the mix a stir, cook for a further 10 minutes with the lid off. You want the mixture to thicken and the potatoes to soften. Once this has happened remove from the heat and allow to cool slightly.
4. Spray the Pyrex Pie dish with cooking spray and then line the base with the shortcrust pastry. Add the filing and then the puff pastry. Seal the edges with a pinch and roll motion from your hands. Brush the top with the whisked egg and add a sprinkling of sesame seeds.
* I cut heart shapes out with a cookie cutter from the excess puff pastry and placed these on top before brushing with egg.
5. Bake in a 200 degree celicus oven for 20 minutes or until the pastry is golden and puffed up.
Serves 4 – 6
I had a little fun with the photo. If people photographed their food 100 years ago like we do today, my pie would look something like this!
For more information on Pyrex and recipes visit their website and Facebook page.
Pyrex has released a limited edition range to celebrate the anniversary. The range includes the limited edition pie plate and jug that I have used in this recipe as well as the colourful containers shown below. They are available in David Jones, Myer, Big W, Harris Scarfe and selected independent retailers from April 2015 with prices ranging from $9.95 to $16.95 per piece.
GIVEAWAY
WIN 1 OF 3 PYREX PACKS
1st place prize pack – RRP: $56.75
- 100 year pie plate
- 100 year 4 cup storage
- 100 year 1 cup measuring jug
- Small spatula
- Small silicone whisk
2nd and 3rd place prize pack – RRP: $32.85
- Originals pie plate
- 4 cup storage
- 1 cup measuring jug
To enter simply tell me in the comments what your families favourite pie is?
Terms & Conditions: This is a game of skill. We are looking for creative answers to the entry question. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. We hereby release Facebook of any liability. Winner(s) will be contacted by email 48 hours after the giveaway ends. You then have 48 hours to reply by email with your postal address otherwise the prize will be redrawn. If you have any additional questions – feel free to send us an email! Open to Australian Postal Addresses only. Starts 6am 8th June 2015 and Closes 11pm 15th June 2015.
This is a sponsored post for Pyrex. Recipe and images plus opinions expressed are my own.
Definitely spinach or steak and kidney pie. Yummo!
The very simple easy to prepare curried chicken and vegetable pie is a favourite in my house and rarely any leftovers to everyone having seconds.
HI Claire, congratulations you are the 1st prize winner. Check your email.
My family’s favorite pie is slow cooked beef with mushroom and bacon.
It is delicious! Sometimes to make it extra yummy, I add a layer of cheese underneath the top layer of puff pastry.
our favourite is chicken leek and mushroom pie!!!
We love a good pie in our house and our favourite is my Mexican bean pie with a Mexican beef and bean filling, layered with toritillas and cheese, and topped with puff pastry. Ansolutely delicious!
HI Leah, congratulations you are the 2nd place prize winner. Check your email.
Our family favourite by far is a chicken and leek pie with seeded mustard. Yum!
Can’t go past a Shepherd’s Pie on a cold winter night. Takes me back to sleepovers at my nan and pa’s farm, the men coming in from a long day of shearing to tuck into nan’s hearty pie. Don’t forget lashings of salt and butter in the mash!
My family run to the table for an apple pie. I make it American style, really thick with big chunks of apple. And I serve it with slices of mature cheddar cheese to make it more interesting – and a touch healthier.
Hi Lisa, you are the 3rd place winner. Check your email.
We love a good chunky steak, bacon and mushroom pie served with mashed potato.
My homemade steak and mushroom pot pie, made with big meaty pieces of steak and mushroom and crispy puff pastry crust. Perfect on a cold winters night in front of the fire.
Our favourite is Chicken and Veg pie – the creamy sauce is made with the stock used for cooking the chicken and a tin of carnation milk. leeks, corn and carrot is the most favoured veg mix and the family devour it every time – never any leftovers.
Hi Debra, due to the 1st prize winner not making contact, you are the lucky new winner. check your email.
Hi Amanda. have emailed you. thanks heaps, cook time 🙂
I love making my family a Shepherd’s Pie in my old Pyrex casserole dish, I never seem to have left-overs.
your pie is BEAUTIFUL! i love it. I also have a heart shaped cutter that i like to break out for my pies :). My favorite pie to make is vegetable pot pie! I use the classic peas/carrots/green beans that is in most chicken pot pies but also add golden potatoes, sweet potatoes, and black eyed peas.
It’s a tie between apple and cherry 🙂
My 8 year old says “Australian meat” pie… So simple. I say thick and meat beef and mushroom! So good!
Our family favourite is Apple Pie! You can’t beat it on a cold winters night…….Yum!
My husband won’t eat mushrooms,
And “no peas!!!” our children cried!
So creamy chicken pie’s our fav,
With Mum’s puréed veg inside! :-))
I have heaps of Pyrex including my mum’s old blue Pyrex dinner set, with only a handful of missing (broken) pieces. The soup and dessert bowls are still in regular rotation. I don’t make pies very often at all but my favourite one to make was scallop and leek in a white wine sauce. Was pretty easy but looked impressive!
Our fav is a taco pie, Mix all the taco ingredients together & place it in the dish with a pie top & bake for an hour
This recipe was so delicious! Our brand team made it in the office and it was so irresistible! Thank you for celebrating our 100 years with us! 🙂
So glad to hear. Thank you for including me in the celebration.
Question I would like to make this as an American I’m assuming shortcrust pastry is a pie crust? Does this make 1 or 2 pies? Do I need one pie crust and one sheet of puff pastry? I have been browsing your blog and I am finding lots of exciting recipes. Thanks Kindly
Yes shortcrust pastry is a pie crust to be used on the bottom and puff pastry on top.