Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/4 cup cornflour
- 1teaspoons onion powder
- 1/2 bunch sage, leaves picked, roughly chopped
- 500grams chicken thigh fillets, fat trimmed, cut into 2cm pieces
- 400grams cup mushrooms, thinly sliced
- 1 carrot, cut into 1cm pieces
- 1 cup frozen peas
- 2tablespoons Worcestershire sauce
- 1tablespoons wholegrain mustard
- 1/2 cup Woolworths sour cream
- 2 sheets frozen puff pastry, partially thawed
- 1 free range egg, lightly beaten
- 60grams baby spinach leaves, to serve
Nutrition per serving
1800kJ / 432Cal
1800 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
23.2grams
Fat
22.5grams
Carbs
32.7grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try your hand at this chicken and mushroom pie recipe. Toss all the ingredients in a bowl, place in a baking dish and top with pastry for the easiest pie ever.
Method
Step 1 of 4
Preheat oven to 210°C/190°C fan-forced. Grease a 25cm round (5cm deep) baking dish. Place dish on a large baking tray.
Step 2 of 4
Combine cornflour, onion powder and sage in a large bowl. Add chicken, mushroom, carrot and peas, tossing to coat. Add sauce, mustard and sour cream, stirring to combine. Transfer mixture to dish.
Step 3 of 4
Stack pastry sheets. Using a rolling pin, roll out until large enough to cover dish. Cut a 2cm circle from pastry centre. Drape pastry over pie filling and trim excess pastry (see Tip). Press edges to seal. Brush with egg.
Step 4 of 4
Bake for 45 minutes or until chicken is cooked through and pastry is golden. Serve pie topped with spinach.
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