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Chicken & mushroom puff pie
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Total Time:
33 minutes
Try this comforting one-pan winter meal for a cozy and satisfying dinner option.
Ingredients:
  • 500 g free-range skinless boneless chicken thighs
  • olive oil
  • 1 bunch of spring onions
  • 320 g mixed mushrooms
  • 320 g sheet of ready-rolled puff pastry
  • 600 ml semi-skimmed milk
  • 1 heaped tablespoon plain flour
  • 1 tablespoon wholegrain mustard
  • 80g mixed bag of watercress, spinach & rocket
Instructions:
  • Preheat oven to 200°C/400°F/gas 6. Cut chicken into 3cm chunks and cook in a non-stick frying pan with olive oil on medium-high heat. Add spring onions and mushrooms, cooking until golden brown for about 10 minutes. In the meantime, prepare pastry by scoring a border and criss-cross pattern on a pastry sheet. Brush with milk and bake in the oven for 17 minutes until golden. Stir flour into the pan, then gradually pour in milk, simmering until thickened. Remove pastry from oven, cool slightly, and cut out the center like a lid. Fill with chicken mixture, replace the lid, slice, and serve.

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