Succulent chicken breast in a cream of mushroom sauce - This Chicken & Mushroom Pie takes some beating.
Melt the butter in a wok or large pan over a moderate heat and add the oil.
Ingredients
Add the diced chicken and cook for 8 minutes.
Add the garlic and onion and combine with the chicken.
Add the salt, black pepper and crumbled stock cube.
Add the mushrooms and cook for a further 2 minutes
Add the flour and combine with the ingredients. Gradually add the milk until the mixture forms a sauce consistency, Simmer for a further 10 minutes then transfer the mixture to a pie dish. Set to one side too cool.
Preheat your oven to 180ºC, Gas mark 6.
Roll out your pastry to a size that will cover the chicken filling. Gently lay the pastry onto the filling. Make criss-cross incisions across the pastry without cutting through it. Egg wash the surface.
Bake in the oven for 25 minutes or until golden brown.
Ingredients
Directions
Melt the butter in a wok or large pan over a moderate heat and add the oil.
Ingredients
Add the diced chicken and cook for 8 minutes.
Add the garlic and onion and combine with the chicken.
Add the salt, black pepper and crumbled stock cube.
Add the mushrooms and cook for a further 2 minutes
Add the flour and combine with the ingredients. Gradually add the milk until the mixture forms a sauce consistency, Simmer for a further 10 minutes then transfer the mixture to a pie dish. Set to one side too cool.
Preheat your oven to 180ºC, Gas mark 6.
Roll out your pastry to a size that will cover the chicken filling. Gently lay the pastry onto the filling. Make criss-cross incisions across the pastry without cutting through it. Egg wash the surface.
Bake in the oven for 25 minutes or until golden brown.