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Chicken and Thyme Pie

Chicken and Thyme Pie

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

Preparation time


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 sachet Knorr chicken and Mushroom Pan Dry Cook-in-Sauce
1 roll puff pastry, defrosted
1 egg, lightly beaten

Preparation method

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

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