Creamy chicken and mushroom pie
Prep:
15 mins
Cook:
30 mins
A great alternative to the traditional Sunday roast.
500g cooked chicken, diced
100g frozen veg
1 glass of white wine
100g frozen shortcrust pastry
150-200ml chicken stock
150ml cream
1 tsp thyme
1 tsp tarragon
1 tsp cornflour (optional)
Seasoning
Preheat oven to 200°C or gas mark 6.Take pastry out of the freezer and leave to thaw.
In a frying pan, combine the chicken, wine and stock. Simmer for 10 minutes.
Add the cream, thyme and tarragon. Season with salt and pepper. Add cornflour if the mixture needs to be thickened a little.
Grease a pie dish and line with half the pastry. Pour the mixture into the dish and cover with the remaining pastry. Seal the edges using a fork and poke some holes to let steam out when cooking.
Brush with a beaten egg and bake for 30 minutes or until golden brown.
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Chicken, Vegetables
Recipe Type
Dinner, Easy, Healthy
Level of Difficulty
Easy
