Chicken and Mushroom Pie

Chicken and Mushroom Top-Crust Pie




Servings: 4



Ingredients
• 5 spray low fat cooking oil
• 450g or 2 chicken breasts, cut into chunks
• 1 large onion(s), chopped
• 1 large clove(s) garlic, crushed
• 1 portion stock cube or teaspoon of Bovril, chicken in 330ml boiling water
• 125 g mushrooms, sliced
• 100 g porcini mushrooms, hydrated
• 1 medium carrot(s), sliced
• 1 small handful of peas
• 1 tablespoon parsley, chopped, fresh
• 1 teaspoon of sage
• 1 pinch salt, and freshly ground pepper
• 2 level tablespoon corn flour, blended with 3-4 tablespoons cold water
• 250 g short crust pastry, thawed
• 1 tablespoon skimmed milk, to glaze

Recipe
• Spray the sauce pan with low fat cooking spray. Add the onion and cook for 4-5 minutes
until softened and brown. Add the mushrooms, garlic, carrot and peas and cook for
5-6 minutes.
• Lightly fry the chicken until white on the inside, then add to the vegetables.
• Add the stock and bring to the boil then reduce the heat until simmering. Stir in the
corn flour to thicken the mixture. Add more liquid if needed, recommend using the water
from the re-hydrated porcini.
• Pour the chicken, vegetables and gravy into ovenproof dish, add the parsley and sage
and stir everything together gently. Season with black pepper.
• Preheat the oven to Gas Mark 6 / 200°C / 400°F. Fan oven 180°C
• Roll out the pastry on a lightly floured surface, and then use it for cover the top of the
baking dish or filling, trimming the edges with a sharp knife. Use the trimmings to make
a pattern for decoration. Position them on top, and brush the entire surface with milk.
Bake for 35 - 40 minutes, until golden brown.