Chicken Mushroom and Brie Pie

14 Ingredients

Number of servings

200grams diced bacon
1 onion, finely diced
2 clove garlic, crushed
1/4 cup parsley, chopped
300grams mushrooms, roughly chopped
500grams roast chicken, cooked & shredded
2-3 sheet puff pastry
2 cup tasty cheese, shredded
1teaspoons mixed herbs
1/2teaspoons chilli flakes (optional)
1/4teaspoons black pepper, coarsely ground
250grams Woolworths brie, sliced (triple cream brie)
1 egg, whisked (to wash pastry top)
1 cup kale, chopped (or spinach, optional)

Description

This pie is quick, easy and versatile. Well suited to a light brunch, lunch or with salad/veggies for a midweek dinner. It can be eaten hot or cold.

You could use any cheese you prefer, add a mix of different mushrooms and for some greens, chopped spinach or kale.

Method

Step 1 of 5

Gather your ingredients and preheat your oven to 180°C (Fan forced) 200°C (Conventional). Grease your pie dish and line the base and sides with pastry. Depending on the size of your pie dish, you may need to use a little more pastry to completely line your dish.

Step 2 of 5

In a large bowl, add the remaining ingredients, except the brie, and mix to combine. Add the bacon, garlic and onion to the bowl and mix to combine all the ingredients thoroughly. Place the filling into the pie dish, then top with the slices of brie.

Step 3 of 5

Spray a medium sized frying pan with olive oil spray. Fry the bacon until it just starts to caramelise, then add the garlic and onion and fry gently until the onion becomes translucent. Set this aside to cool a little before adding to the remaining ingredients.

Step 4 of 5

Cover the filling with the second sheet of pastry and seal the edges - I like to roll the lower pastry sheet up into the top layer to form a rustic edge, it's up to you how you prefer to seal the pastry edges. Make several incisions the pastry lid with a sharp knife to allow steam to escape. Use the beaten egg to wash the pie lid, then place the pie dish into the preheated oven. Bake for 25 minutes or until the pastry is golden brown.

Step 5 of 5

Remove the pie from the oven and leave it to rest for a few minutes before slicing and serving. This is equally delicious hot or cold. You can have it as a full meal with chips and salad or vegetables, cut it up into smaller pieces and use on a Ploughmans sharing or grazing platter, and makes an ideal picnic meal. This pie will also freeze well. Mangiare, enjoy.