Chicken mushroom pot pie


10 MINUTES

PREPARATION TIME

35-40 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 500g Ingham’s fresh diced chicken breast
  • 50g Butter
  • 200g Mushrooms, sliced
  • Salt and pepper
  • ¼b Parsley, chopped
  • 2 sheets Puff pastry, place pastry sheets on top of each other and cut to a size, depending on your pie dish.
  • 250ml Béchamel sauce
  • 1 Egg yolk
  • 1 tbsp Milk


METHOD

  1. Pre heat oven to 200c.
  2. Heat fry pan, add butter and melt, add Ingham’s fresh diced chicken breast, season and sauté until cooked then remove chicken from pan and place in to your pie dish.
  3. Place pan back on to the stove, add sliced mushrooms, sauté gently until cooked then add to chicken and set aside to cool.
  4. Sprinkle with parsley, spoon over the béchamel sauce and stir.
  5. Cover pie dish with pastry, crimping the edges and using the pastry off cuts for decoration.
  6. In a small bowl combine egg and milk.
  7. Brush the top of the pie with egg wash and with a sharp knife cut a small cross into the centre to act as an air vent.
  8. Place in the oven for about 20 – 25 minutes or until pastry is golden and pie is hot in the centre.
  9. Serve with peas, mashed potato or a fresh side salad.




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