We're celebrating British Pie Week with our delicious chicken and mushroom pie, perfect for all the family.
This recipe serves four people and is perfect for a cold winter day.
Ingredients
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 380g sliced mushrooms
- 600g skinless chicken thigh fillets, cut into 1cm strips
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 1 reduced-salt chicken stock cube, made to 300ml
- 100g soft cheese
- 15g fresh flat-leaf parsley, finely chopped
- 375g pack ready-rolled lighter puff pastry
- 1 egg, beaten
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for five minutes.
- Stir in the mushrooms, turn up the heat to high and fry for five minutes.
- Add the chicken and garlic and fry for five minutes. There is no need for this to be cooked through, as it will cook in the oven later.
- Stir in the flour and reduce the heat to medium.
- Gradually add the stock, stirring until combined and smooth.
- Stir in the soft cheese and parsley. Season it well.
- Pour into a deep 20 x 25cm baking dish.
- Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with remaining egg and cut a slit in the centre for the steam to escape.
- Bake for 20-25 minutes until puffed and golden.
You may wish to serve with vegetables of your choice.
Allergens – This recipe contains gluten, milk, egg. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.
