Blewit and Chicken Pie



  • 450 g (1 lb) cooked chicken meat
  • 350 g (12 oz) blewits of either kind
  • 600 ml (1 pint) white sauce
  • tarragon or mixed herbs
  • pepper and salt
  • 100 g (4 oz) shortcrust pastry


Season the white sauce well with herbs and salt and pepper. Slice the blewits and the chicken and layer them alternately in a deep pie dish. Roll out the pastry and cover, using an upturned egg cup in the centre to hold it up. Decorate imaginatively. Bake in a hot oven 200˚C (400˚F, Mark 6) until the pastry is golden brown – about 45 minutes.

This recipe came to me from S. L. Shute and can be used for both wood and field blewits. If you don’t have enough filling you can add a few slices of potato to make up the volume.