Name: Quick Chicken and Mushroom Pie
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g chicken breast, diced; 250 g chestnut mushrooms, sliced; 1 onion, finely chopped; 30 g butter; 2 tbsp plain flour; 300 ml chicken stock; 100 ml double cream; 1 sheet ready-rolled puff pastry; 1 egg, beaten; to taste salt and black pepper

Ingredients

4 servings

400 gchicken breast, diced
250 gchestnut mushrooms, sliced
1onion, finely chopped
30 gbutter
30 mlplain flour
300 mlchicken stock
100 mldouble cream
1 sheetready-rolled puff pastry
1egg, beaten
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

610kcal

34gProtein

32gCarbs

37gFat

2.5gFibre

210 kcal / 100g

Allergens

GlutenDairyEggs

Steps

1Preheat the oven to 220°C (fan 200°C).
2Melt the butter in a large frying pan and cook the onion for 3 minutes until soft.
3Add the diced chicken and cook for 5 minutes until sealed on all sides.
4Stir in the mushrooms and cook for another 3 minutes.
5Sprinkle over the flour and stir for 1 minute, then pour in the stock and cream, stirring until thickened.
6Season with salt and pepper, then tip the filling into an ovenproof dish.
7Lay the puff pastry sheet over the top, trim the edges and cut a small slit in the centre.
8Brush with beaten egg and bake for 12–15 minutes until golden and puffed.
9Rest for 2 minutes before serving.