Print Options:

Funguy Chicken Pie

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 200g Swiss Brown mushrooms, sliced
 600g chicken thighs, diced
 1 tbsp olive oil
 2 tbsp butter
 1 onion, grated
 1 carrot, grated
 1 tomato, finely diced
 1 tbsp flour
 350ml chicken stock
 1 tsp Dijon mustard
 2 tbsp crème fraiche (or thickened cream)
 Few sprigs of fresh thyme and rosemary
 ½ tsp ground nutmeg
 50g grated tasty cheese
 1 sheet puff pastry
 1 egg (lightly beaten)
 Salt and pepper
1

Preheat oven to 170°C.

2

Place a pie dish (or baking tray) over a medium heat, add a splash of olive oil and butter and sauté onion, carrot and tomato till soft.

3

Add some extra butter, chicken and flour, cook until brown. Then, add mushrooms.

4

Add Dijon mustard, crème fraiche and chicken stock and stir well.

5

Add thyme, rosemary, nutmeg and then season with salt and pepper. Allow to simmer.

6

Take off the heat, sprinkle with tasty cheese, salt and pepper and cover pie dish with puff pastry.

7

Squeeze with your finger tips to tuck the puff pastry around the edge, brush with egg wash then bake for 15 minutes, or until golden and puffy.

8

Remove from the oven and serve.

Nutrition Facts

Servings 4