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Chicken & Mushroom Pies

Chicken & Mushroom Pies

Chicken & Mushroom Pies

Cooking Information
Prep. time: 25 minutes
Cook time: 1 hour
Serving Information
Serves: 4

Ingredients
1 tbsp olive oil
750g chicken thigh fillets, trimmed, cut into 3cm pieces
1 small brown onion, finely diced
2 garlic cloves, crushed
6 fresh shiitake mushrooms, stalks removed, diced
200g Swiss brown mushrooms, sliced
½ cup chicken stock
Salt and pepper to season
1/3 cup light cooking cream
2 sheets frozen short-crust pastry, partially thawed
1 egg, lightly beaten
1 sheet frozen puff pastry, partially thawed
Sesame seeds to decorate
Instructions
  1. Heat oil in a large frying pan over medium-high heat. Add chicken in batches. Cook, stirring for 5 minutes or until golden brown. Transfer to a bowl. Add onion, garlic and mushrooms to pan. Cook, stirring until mushrooms are tender.
  2. Return chicken to the pan. Add Gravox Chicken Gravy. Cook, stirring for 1 minute. Add stock, season with salt and pepper. Reduce heat to low. Simmer, for 10-15 minutes or until sauce thickens. Stir in cream. Remove from heat. Cool.
  3. Pre-heat oven to 200°c. Grease 4 x 7.5cm (base) x 11cm (top) pie tins. Cut short crust pastry in half diagonally to form 4 large triangles. Line base and side of 1 pie tin with 1 piece. Trim edge and brush with egg. Repeat with remaining triangles. Spoon chicken mixture into cases.
  4. Cut puff pastry into 4 squares. Place 1 square over filing. Trim edge. Repeat with remaining puff pastry. Place tins on a baking tray. Brush tops with egg. Sprinkle with sesame seeds. Bake for 30 minutes or until golden and puffed. Serve.