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Roast Chicken and Mushroom Pie

  • Onions (roughly chopped) 1 pc
  • Garlic, crushed 2 pc
  • Mushrooms 250 g
  • Chicken, breast 556 g
  • Mustard, Dijon 5 ml
  • Puff pastry (readymade)
  • Pastry egg-wash
  • Spray and Cook
  • Cream 100 ml
  1. Roast Chicken and Mushroom Pie

    • Preheat the oven to 180 oC.
    • Prepare the Knorr Classic White Sauce as per the packaging instructions, then add in the cream.
    • In a pan, sauté the onions, garlic and Robertsons Thyme. Add in the mushrooms and cook for 8 minutes. Then add in the white sauce and continue to cook.
    • Add in the shredded roast chicken and mustard. Season to taste.
    • Allow the pie mixture cool before filling pie bases.
    • Roll out the readymade puff pastry and cut with a cutter ring mould (one size bigger than the foil casing being used). Poke small holes in the bottom of the foil to ensure even cooking.
    • Spray the foil with Spray and Cook, and press in the pastry and fill with the pie filling mixture. Then cut another piece of pastry and close the pie, brushing the top with the pastry egg-wash. Press the rim of the pie with a fork and cut off the excess pastry.
    • Bake in the oven at 165oC for 10 – 15 minutes.
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