Chicken & Mushroom Pie
Ingredients (5 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Onions finely chopped |
| 5.00 | ml | Garlic finely chopped |
| 140.00 | g | Carrots cleaned and cubed |
| 40.00 | g | Leeks chopped |
| 40.00 | g | Celery finely chopped |
| 30.00 | g | MARVELLO Full Fat Margerine |
| 400.00 | g | Mushrooms sliced |
| 0.60 | ml | cloves ground |
| 700.00 | g | Chicken, breast cubed |
| 120.00 | g | KNORR Chicken à la King 6 x 928g |
| 500.00 | ml | Milk |
| 250.00 | ml | Water |
| 400.00 | g | puff pastry |
| 1.00 | pc | Eggs, large (class A) |
Preparation
1.Sauté` the onion, Garlic, Carrot, Leek, Celery, Mushrooms and Robertson’s cloves in Marvello full fat.
2.Add chicken and allow too cook through for 5 to 10 minutes.
3.Add Knorr chicken a la king meal mix, Milk and water. Bring to the boil stirring continuously until thickened for about 8 minutes.
4.Pour the mixture into a casserole dish. Roll out the puff pastry and roll over the chicken filling then Brush with the beaten egg wash. Make a small whole in the top of the pie.
5.Place in the oven Bake at 180ºC for 30-40 min
6.Serve with a side salad or country vegetables.
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