Chicken and Thyme Pie

Chicken and Thyme Pie

4.7 (13) | Rate this recipe

Select Below to Add Your Rating

Follow this recipe and create a tasty pie filling with chicken, mushrooms, spring onions and KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time65 minutes


  • 15 ml cooking oil
  • 400 g chicken fillet, cut into strips
  • 250 g Button mushrooms, sliced
  • 200 ml milk
  • 200 ml water
  • ½ Bunch spring onions, chopped
  • 5 ml Robertsons Thyme
  • 1 sachet Knorr Chicken & Mushroom Pan Dry Cook-in-Sauce
  • 1 Roll puff pastry, defrosted
  • 1 Egg, lightly beaten


  • Preheat oven to 200°C
  • Heat oil in a large frying pan and cook chicken for about 5 minutes or until well browned
  • Add the mushrooms and cook for about 5 minutes
  • Add the milk, water and spring onions then allow to simmer for 15 minutes stirring occasionally
  • Stir in the thyme and Knorr Chicken & Mushroom Pan Dry Cook-in-Sauce and allow to simmer for a further 5 minutes
  • Transfer to an ovenproof casserole dish and top with puff pastry, trimming off an excess from the sides
  • Brush with a little beaten egg and sprinkle with salt and black pepper
  • Cut three small crosses into the top of the pastry to allow the pie to steam then bake in the oven for 30-35 minutes or until the pastry is golden brown and puffed