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Chicken and Mushroom Pie

Hot and tasty chicken and mushroom filling, wrapped in flakey buttery pastry
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Servings: 6 pies
Course: Appetizer, Main Course, Snack
Cuisine: Bistro
Ingredients Equipment Method

Ingredients
  

  • 1 tbs olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 punnets chicken pieces or 2 chicken breasts, chopped
  • 2 punnets mushrooms sliced
  • 1 tbs chicken stock powder
  • 1 tsp herbs de Provence
  • salt and pepper to taste
  • 1 cup water
  • 1 packet Knorr champinion sauce
  • 1/2 tub cream
  • 1 tsp butter
  • 2 sheets puff pastry defrosted but cold
  • 1 egg white whisked with a dash of water

Equipment

  • Large pan or wok
  • cooking spoon
  • pie tins

Method
 

For the filling
  1. On a medium high heat, fry the onions and garlic in the olive oil until they just start to brown
  2. Add the chicken and fry until brown.
  3. Add mushrooms and cook until they begin to brown.
  4. Add the stock powder, herbs, seasoning and water, stir well and allow to come to the boil.
  5. Turn the heat down so that the mixture simmers for about 30 minutes until the liquid reduces by half.
  6. Add the Knorr powder and stir well, cook for 10 minutes
  7. Add the cream and cook for a further 20 minutes
  8. Add butter and remove from the heat. Stir well.
  9. Taste to check seasoning.
  10. Allow to cool completely.
To assemble
  1. Measure and cut your pastry accordingly.
  2. Fill your dish and cap with pastry (I put pastry top and bottom).
  3. Preheat oven to 200°C(180°C if fan forced).
  4. Brush the pastry with the egg wash and make a small hole in the centre to let out steam.
  5. Bake until puffed and golden.