Chicken & Mushroom Pot Pie
Chicken & Mushroom Pot Pie. A great family dish. A beautiful filling of chicken and mushroom topped of with a crispy puff pastry.
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
3-4
Chicken & Mushroom Pot Pie
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
3-4
Introduction
Chicken & Mushroom Pot Pie. A great family dish. A beautiful filling of chicken and mushroom topped of with a crispy puff pastry.
Ingredients
- 2 tbsp of oil (sunflower or olive oil)
- 1 large onion, finely diced
- 4 sprigs of thyme, leaves picked off
- 1 clove garlic
- 500g chicken breast, diced into chunks
- 250g mushrooms
- 300ml chicken stock
- 100g sour cream
- 2 tsp cornflour mixed with 1 tsp cold water (mixed into a paste)
- 3 Tbsp frozen peas
- 1 sheet of roll puff pastry
- 1 egg yolk, for glaze
Method
- 1. Heat a pan and add oil to the pan. Add the finely diced onion and cook for 5-10 minutes until soft.
- 2. Add garlic and thyme to the pan and add the chicken. Fry the chicken is golden but not cooked through.
- 3. Add mushrooms and a further tablespoon of oil.
- 4. Preheat the oven to 180 fan
- 5. In the pan add the stock, sour cream and peas.
- 6. Add cornflour mix and stir until thickened. Season with salt and pepper.
- 7. Add the mixture to a pie dish.
- 8. Place the puff pastry over making a lid a cutting off any excess.
- 9. Glaze the pastry with the egg. Then place in the oven and bake for 30 mins until the pastry is puffed and golden.
