Chicken and mushroom pot pie

Cooking Meat Chicken and mushroom pot pie

This recipe for chicken pot pie will become a family favourite.

Lables: Low carb Low sodium Low sugar Lower gi Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C. Grease a 6cm deep, 6-cup capacity round ovenproof dish.
  2. Heat oil and butter in a large frying pan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 3 to 4 minutes or until mushrooms are golden and tender. Add flour and thyme. Cook, stirring, for 1 minute. Gradually stir in milk and cream until sauce is smooth. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Stir in chicken. Cool for 10 minutes.
  3. Spoon chicken mixture into prepared dish. Place pastry over filling, trimming to fit dish. Press edge with a fork to seal. Brush pastry with egg. Cut two small slits in top of pastry. Bake for 20 to 25 minutes or until pastry is puffed and golden. Serve pie with steamed greens.

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1 tbsp olive oil
25g butter
1 small brown onion, finely chopped
250g button mushrooms, quartered
2 tbsp plain flour
2 tsp fresh thyme leaves
3/4 cup milk
2/3 cup pure cream
3 poached chicken breast fillets , chopped
1 sheet frozen puff pastry, partially thawed
1 egg, lightly beaten
Steamed green beans, to serve

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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