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Chicken and mushroom pie is the most commonly made British pie. Puff pastry filled with saucy chicken and mushroom is often served with a side of mashed potatoes or crispy chips.
INGREDIENTS
1 Puff Pastry Sheet, defrosted
1 Tbsp OilÂ
3 Chicken Breasts, cut into small chunks
2 Tbsp Unsalted ButterÂ
1 Onion, finely chopped
¼ tsp Salt and Pepper to tasteÂ
6 Tbsp All-Purpose FlourÂ
2 IMANA Gourmet Country Chicken Flavoured Stock Cubes
300ml Water
1 ¼ cup MilkÂ
240g Mushrooms, slicedÂ
½ Lemon, squeezed
1 Egg, whiskedÂ
1 IMANA Mushroom SauceÂ
8 strips of bacon, cooked and chopped into pieces (Optional)
METHOD
Preheat the oven to 200°C.Â
Add oil to a pan and fry the chicken pieces for 5 - 6 minutes. Remove from the pan.
Add the butter and onions to the pan and turn down the heat. Cook for 3 minutes and then add the flour, salt and pepper to the pan until onions are coated.
Add in the IMANA Gourmet Country Chicken Stock Cubes and water, whilst stirring with a whisk. Pour in the milk and continue to stir until the sauce starts to thicken.
Add in the remaining ingredients and stir. Turn off the heat.
Fill the dish with the mixture. Top the pie with the pastry and pinch the edges to seal.
Trim off any excess pastry, then brush the top with the whisked egg and pierce a couple of small holes in the top of the pie with a sharp knife.
Place in the oven and cook for 20 - 25 minutes until the top is golden brown.
