Sunday, August 4, 2019

Chicken, Mushroom & Bacon Pie



Chicken, Mushroom & Bacon pie
Serves 6

  • 800g chicken breast cubed
  • 200g punnet sliced mushrooms
  • 200g bacon diced
  • 1 1/2 sheets ready rolled shortcrust pastry thawed
  • 1 sheet ready rolled puff pastry thawed
  • 1 brown onion diced
  • 1/4 cup light thickened cream
  • 3 garlic cloves crushed
  • 2 tablespoons plain flour
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon dried thyme
  • 50g butter
  • Salt and pepper for seasoning

1. Melt butter in a frying pan over medium high heat and saute onion, bacon and garlic for 5 minutes. Stir in mushrooms and thyme and saute for a further 2 minutes. Increase heat and brown chicken on all sides. Add flour and fry for 2 minutes.
2. Pour in cream and mustard. Season with salt and pepper, reduce heat and allow to simmer for 15 minutes. Take off of heat and allow to cool slightly.
3. In the meantime preheat oven to 200°c (180°c fanforced). Line a deep pie dish with shortcrust pastry, cutting pastry to size and pinching around edges. Blind bake for 15 minutes. Put aside.
4. Pour chicken mixture into pie crust and top with puff pastry, cutting to size and sealing with a fork. Cut a small x in the middle for steam to escape. Bake for a further 20 minutes or until pastry is golden. Allow to cool slightly before serving.

Xo Bec

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