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Chicken and Mushroom Pie is an all-time classic pie, this one takes the pot pie approach using shop bought puff pastry for a quick and simple midweek dinner…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 35 minutes ]
- 50 g Banana Shallot
- 1 Clove Garlic
- 250 g Chicken Breas
- 50 g Spinach.
- 1 Tsp Cooking Oil
- 125 g Mushrooms
- 1/4 Tsp Salt.
- Black Pepper.
- 1/4 Tsp Dried Thyme.
- 175 ml Double Cream
- 1 Tbsp Grainy Mustard.
- 1 Sheet Puff Pastry.
- 1 Egg: Beaten
Heat the cooking oil in a heavy-based pan over a medium heat and fry off the shallot for 2-3 minutes.
Now add the garlic and cook for a further 30 seconds.
Turn up the heat a little and fry off the mushrooms for 3-4 minutes.
Add the chicken and repeat the frying process for 3-4 minutes and season with salt and pepper.
Throw in the spinach and thyme then add a lid until wilted which should take no more than a couple of minutes.
Remove from heat and stir in the sour cream and grainy mustard then transfer to your pie dishes.
Run a little-beaten egg around the edge of your pie dish and then place over a piece of puff pastry larger than your dish.
Trim with a sharp knife and use a pastry brush to brush the top with some beaten egg and place in the oven at 200°C for 20-25 minutes.