Chicken & Mushroom Pies

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Chicken & Mushroom Pies: A Savory Delight for Any Occasion

Indulge in the comforting and flavorful experience of Chicken & Mushroom Pies, a classic dish that’s perfect for a cozy night in or a sophisticated gathering. These pies are a delightful combination of tender chicken, earthy mushrooms, and a rich, creamy sauce, all encased in a golden, flaky crust.

Our Chicken & Mushroom Pies are crafted with high-quality ingredients, starting with succulent chicken breast, diced and simmered in a savory broth. We then add a medley of fresh mushrooms, carefully sautéed to release their distinct umami flavor. These are combined with a creamy sauce, subtly seasoned with herbs and spices, creating a symphony of tastes that will tantalize your taste buds.

The pastry crust is a key element of these pies. Made with a blend of butter and flour, it’s perfectly flaky and golden brown, providing a satisfying crunch with every bite. The crust acts as the perfect vessel for the creamy, savory filling, creating a harmonious balance of textures and flavors.

Whether you’re looking for a hearty lunch, a comforting dinner, or an impressive appetizer, Chicken & Mushroom Pies are a versatile and delicious choice. They’re easy to heat up and serve, making them a convenient option for busy weeknights. Elevate your culinary experience with these savory pies, a true testament to classic comfort food.

Order your Chicken & Mushroom Pies today and discover a taste of culinary perfection! A guaranteed crowd-pleaser that’s sure to leave you wanting more.

Ingredients

500g Boneless chicken2 cups chicken stock200g white button mushrooms1/2 cup finely chopped onions2 teaspoons crushed garlic3 tablespoons oil2 tablespoons cream of chicken soup @knorrflavour2 tablespoons cream of mushroom soup @knorrflavour1/2 teaspoon course ground black pepper1/2 teaspoon Aromat @aromat_saSliced green chillies to taste1/4 cup milk1 tablespoon corn starchSalt to taste

Steps

Boil the chicken in the chicken stock until done.Drain out the stock but reserve it for later.Cut the boiled chicken into small cubes or shred.Heat oil and fry the onions until just soft.Add the mushrooms with the garlic and green chillies. Cook until it softens too.Throw in the cooked chicken, black pepper, and aromat. Mix well.Now add in the soup powders, together with the reserved stock liquid. Give it a good mix. Allow it to come to a simmer.Mix the milk and cornstarch.Add it to the chicken mixture, and cook until thickened to the consistency you desire.( If you like it more saucy, add more milk and cornstarch together with a teaspoon of each of the soup powders.)Adjust salt now.Allow to cool and fill.

Finishing

I used approximately 500g @tasteoftoday puff pastry.Cut into circles and place into foil pie cups.Add the filling.Brush egg wash at the sides.Close with another pastry circle.Press the sides with a fork to seal well.Brush with egg wash.Sprinkle fresh thyme on top.Cut 2 holes on top of the pastry for steam ventilation.Bake 180c until done.Enjoy.