Chicken & Mushroom Pie

Chicken and mushroom pie is my all time favourite pie but I have a confession, I have never had a traditional English Pie, Mash and Liquor.. it is on my list of things to do! But for the time being a homemade pie is my next best thing, I’m not a fan of buying the shop made pies as you can never be sure what type of meat has been used or have control on the amount of salt used. This recipe is so easy to follow and using puff pastry instead of short crust makes it quicker and easier to make.

Here is my Chicken and Mushroom Pie recipe for the whole family…

INGREDIENTS

(Serves 4-5 people)

Just Rol Ready Rolled Puff Pastry

3 boneless and skinless Breast Chicken, chopped

200 grams White Mushroom, washed and sliced

1 Onion, chopped

1 Garlic Clove, chopped

1/4 teaspoon dried Thyme

40ml Double Cream

1 heaped tbsp Plain Flour

1 tbsp Unsalted Butter

200ml low salt Chicken Stock in hot water

Milk to brush pastry

METHOD

Preheat fan oven to 180 degrees

In a little olive oil fry the onions and garlic until soft and add the chicken and cook until chicken is cooked through

Season with a little salt and pepper and dried thyme

Add the mushrooms and fry for few minutes until soft

Add the butter and flour and stir through, then add the double cream and stock and cook until creamy for a five minutes

In a pie or casserole dish place the chicken and mushroom filling evenly at the base and then slowly lay the rolled puff pastry across the top making sure there is minimal gap (trim the edges, making sure the pastry is touching the dish)

With a pastry brush, brush the top of the pastry with some milk of your choice and place in to the oven on the middle shelf and bake for around 20 minutes, until the pastry is a lovely golden brown

Allow the pie to cool for 5 minutes before cutting

Serve with a lovely sweet potato & cheese mash or a side of steamed carrots and broccoli.. enjoy!

Love & Light

♥