Chicken and Thyme Pie
Follow this recipe and create a tasty pie filling with chicken, mushrooms, spring onions and Knorr Chicken and Mushroom Pan Dry Cook-in-Sauce!
Feeds
4People
Preparation time
85Min.
easy
Ingredients
- ungrouped
- 15 ml cooking oil
- 400 g chicken fillet, cut into strips
- 250 g button mushrooms, sliced
- 200 ml water
- bunch spring onions, chopped
- 5 ml Robertsons thyme
- 1 x 58 gram sachet Knorr Chicken and Mushroom Pan Dry Cook-in-Sauce
- 1 roll puff pastry, defrosted
- 1 egg, lightly beaten
Preparation method
- ungrouped
- 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
Nutrition
- Nut Free
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