Winter calls for comfort food! This hearty chicken pie hits the spot and it only takes 30 minutes to make!
4 skinless chicken breasts
1 tbsp olive oil
Pinch of sea salt
Crack of black pepper
Knob of butter
Chopped spring onions
Pinch of nutmeg
2 bay leaves
1 tsp fresh thyme
150g button mushrooms (sliced)
1 heaped tbsp cream cheese or creme fresh
1 heaped tsp flour
1 generous tsp mustard
300ml chicken stock (premixed or stock cube with boiling water)
Pre-rolled puff pastry
Slice chicken breasts into strips, add some olive olive to a pad and then add the chicken. Season with salt, black pepper and add butter.
Add chopped spring onion, nutmeg, bay leaves, and thyme. Then add the mushrooms, cream cheese, flour, mustard and chicken stock. Stir to combine or until you have a creamy pie filling.
Add the filling into medium sized a baking dish and cover with pastry (make sure the puff pastry has completely defrosted if you are using a frozen pastry)
Cover the filling with the pastry and “tuck” it in as you go. Once done, top with a piece of rosemary and set the oven to 200° C.
Cook for 15-20 minutes, or until the pastry is cooked and looks golden brown.
Serve Immediately and enjoy every mouthful!
Recipe Inspiration: Jamie Oliver