Chicken and Mushroom Pie
Ingredients (9 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | g | MARVELLO Full Fat Margerine |
| 400.00 | g | Onions finely chopped |
| 20.00 | g | Garlic, crushed |
| 250.00 | g | Mushrooms sliced |
| Cooked Whole BBQ Chicken 250g (flaked into small pieces- off the bone) | ||
| 50.00 | g | KNORR Classic Roast Onion Gravy 3 x 800g |
| 25.00 | g | KNORR Classic White Sauce with Roux |
| 2.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 30.00 | g | Parsley, fresh firnly chopped |
| 600.00 | ml | Water (hot) |
| 600.00 | g | puff pastry ready rolled |
| 500.00 | ml | Milk, cold |
| 1.00 | pc | Eggs (class extra) |
Preparation
1.Preheat the oven at 180 degrees Celsius.
2.Melt the marvello in a pot and add the onions and garlic and fry for 2 minutes.
3.Add the sliced mushrooms and fry for a further 1 minutes.
4.Add the chicken pieces, Knorr roast onion gravy, Robertson’s fine black pepper, parsley and boiling water and allow the mixture to simmer until the sauce thickens stirring continuously for about 5 minutes.
5. Mix up the basic white sauce with milk.
6.Spoon the mixture into a casserole dish or half size Bain Marie insert and place the puff pastry sheet over the top (do not roll out) and press the edges with a fork to seal.
7.Trim the edges and use the left over puff pastry to decorate the top of the pie.
Whisk together the egg and brush the top of the pastry.
8.Place in a preheated oven for 30 minutes or until the pastry is golden brown.
9.Remove from the oven and portion into 9 equal portions and serve with a green salad or roasted vegetables.
