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Creamy Chicken and  Mushroom Pie

Creamy Chicken and Mushroom Pie

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This Creamy Chicken and Mushroom Pie is sure to be a yummy treat – plus, it’s a great way in which to get the kids to eat their veggies!

Feeds
1Person
Preparation time
45Min.
Difficulty
easy

Ingredients

ungrouped
1 chicken, Whole, cooked and roasted
250 g button mushroom, sliced
1 cup sweet corn
1 cup milk
1 Knorr chicken stock pot
1.5 cup cream
1 cup frozen green peas
2 tbsp cake flour
1 packet puff pastry

Preparation method

ungrouped
Preheat oven to 200°C.
Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
Add the cream and mix through thoroughly.
Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
Serve with a salad or beetroot and voila! Enjoy!

Nutrition

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