Country Chicken And Mushroom Pie
·
Serves 4
·
Prep 25 minutes (plus 10 minutes standing time)
·
Cook 1 hour
Ingredient
·
2 sheets frozen shortcrust pastry, partially thawed
·
½ quantity Chicken and vegie casserole
·
1 tablespoon extra virgin olive oil
·
200g button mushrooms, thickly sliced
·
2 tablespoons plain flour
·
½ cup light thickened cooking cream
·
¼ cup roughly chopped fresh flat-leaf parsley leaves
·
1 egg, lightly beaten
·
1 sheet frozen puff pastry, partially thawed
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Place a baking tray in oven. Grease a 21cm round (top),
5cm-deep ovenproof pie dish. Line base and side with shortcrust pastry,
pressing edges together to seal. Trim edges. Line pastry with baking paper.
Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove
weights or rice. Bake for 5 to 10 minutes or until pastry is golden. Cool for
20 minutes.
2. Meanwhile,
remove chicken from casserole. Reserve mixture. Remove and discard chicken skin
and bones. Roughly shred chicken.
3. Heat oil in a
large frying pan over medium-high heat. Add mushroom. Cook, stirring
occasionally, for 6 minutes or until tender. Add flour. Cook, stirring, for 1
minute. Reduce heat to low. Add cream and reserved casserole mixture. Bring to
a simmer. Remove from heat. Add parsley. Stir to combine. Transfer to a
heatproof bowl. Stand for 10 minutes to cool slightly.
4. Add chicken to
mixture, stirring to combine. Spoon into pastry case. Brush edge of pastry case
with a little egg. Place puff pastry over filling (see note). Trim edge. Press
edge with a fork to seal. Brush top with egg. Season with salt and pepper.
Using a small knife, cut a small cross in centre of pie to allow steam to
escape.
5. Bake for 30 to
35 minutes or until golden and puffed. Stand for 5 minutes. Serve.
·
Nutrition: (per serve) 3774kJ; 48.8g fat; 19.5g sat fat; 39.8g
protein; 67.8g carbs; 6.3g fibre; 196mg chol; 1695mg sodium
Country Chicken And
Mushroom Pie
