It’s midnight in South Africa, and I can’t sleep at all.. so I thought I’d share a recipe I quiet enjoy today.
I love making chicken and mushroom pie, and each time I make it, I tweak the ingredients based on what I have.. like all my recipes, I encourage using whatever you might have in the fridge and what to get rid of before it spoils.
So be as creative as you like with vegetables.. If you’re going to add harder veggies, I suggest you cook them before hand.
I really think this version is perfect as is, a sure winner.
1 x 400g Puff Pastry
1 punnet mushrooms
3-4 chicken breasts ( I used left over chicken)
Rosemary,Thyme and sage (chopped)
Salt and pepper
How To :
I really enjoyed making this cause it’s dead easy!
First cook your chicken breasts, and set aside.
Fry some garlic in a pan ,and add your quartered mushrooms, follow with your herbs..
Once your mushrooms have decreased in size, add your chicken. (Smells AMAZING) “
Add your salt and pepper to your liking, and then add your cream..
Mix a spoon of flour with some water to make a solution (1/4 glass) and add to Chicken.
Let it simmer for a few minutes, about 5.. looks good right?
At this point you can serve it like that with rice or pasta and trust me you still win.
But we’re making pie so!
Transfer cooked chicken and mushroom into baking dish, and cover with pastry.
Brush with egg, and sprinkle with herbs..
Put it in the oven at 180 degerees for 20 minutes or until top is golden and done..
I served mine with this super easy salad that honestly deserve a post of it’s own (it was THAT) good..
Serve this baby with a glass of red wine and really enjoy your life..