This tasty pie is the perfect meal when you’re craving something hearty and comforting. The creamy filling is the perfect balance of succulent chicken, juicy mushrooms, and flavorsome sauce. This satisfying meal is really simple to make and is sure to please a crowd. Serve with your choice of steamed veggies for a delicious dinner.
Ingredients:
- 10 ounces ready rolled shortcrust pastry
- 4 chicken breast fillets
- 2 cups button mushrooms
- 1 large white onion
- 3 cloves garlic
- 1 tablespoon dried thyme
- ½ teaspoon dried nutmeg
- Salt and pepper, to taste
- 1 cup double cream
- 1 cup chicken stock
Instructions:
- Finely slice the onions, mushrooms, and garlic.
- Chop the chicken breasts into bite-sized pieces.
- In a large pan, heat some oil and add the chicken.
- Fry for 5 minutes and then add the onion and mushrooms.
- Cook for 5 minutes and then add the garlic, thyme, nutmeg, salt, and pepper.
- Fry for another 5 minutes and then add the cream and the stock.
- Increase the heat and leave to simmer for 5 minutes.
- Remove from the heat and leave to one side.
- Preheat the oven to 360℉.
- Roll out the shortcrust pastry and cut it to the shape of your pie dish, leaving enough space for it to come up the sides.
- Grease the pie dish with a little oil or butter and then lay the pastry in it and press into place.
- Pour the chicken and mushroom mixture into the pie base.
- Use the remaining pastry to cut out the lid of the pie and place this on top, poking some air holes through.
- Place in the oven for 30-40 minutes, until the pastry is golden brown.
