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Chicken and mushroom pies
Chicken and mushroom pies
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulge in a comforting creamy chicken pie with flaky golden pastry.
Ingredients:
  • 18.20 gm olive oil
  • 2 rindless middle bacon rashers, finely chopped
  • 1 brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 1 whole barbecued chicken, skin and bones removed, meat chopped
  • 300g button mushrooms, thinly sliced
  • 20.00 ml fresh thyme leaves
  • 250ml (1 cup) boiling water
  • 1 tsp chicken style stock powder
  • 10.00 gm cornflour
  • 60ml (1/4 cup) thickened cream
  • 62.50 ml chopped fresh continental parsley
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg, lightly whisked
Instructions:
  • In a large heavy-based saucepan over medium heat, heat the oil until shimmering. Cook bacon, onion, and garlic, stirring occasionally, for about 3 minutes or until the onion softens. Add chicken, mushroom, and thyme, and continue to stir for 3 minutes until the mushroom is tender.
  • In a bowl, mix water with stock powder until dissolved. In a separate small bowl, combine cornflour with 2 tablespoons of stock. Pour cornflour mixture into a saucepan with the stock, bring to a boil, and cook for 1 minute. Stir in cream, cook for an additional 3 minutes. Remove from heat, then stir in parsley, season to taste, and let it cool.
  • Preheat the oven to 180C and generously grease four 310ml (1 1/4-cup) pie dishes. Evenly distribute the chicken mixture among the pie dishes.
  • Cut two pastry discs per sheet for pie dishes, then seal edges, pierce a small hole in each, brush with egg, and bake on a tray for 25 minutes or until golden.

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