Delicious chicken and mushroom pies made with chicken thighs and sautéed mushrooms in a creamy garlic homemade sauce. Encased in flaky puff pastry, these amazing pies are perfect for a weekend lunch or dinner.
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 500g chicken thighs, chopped
- 250g mushrooms, finely sliced
- 1 tsp mixed herbs
- 1 Tbsp cornflour
- 1 cup cream
- 4 sheets puff pastry, thawed
- 1 egg, whisked
Instructions
- Preheat the oven to 180°C fan bake.
- Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine.
- Increase the heat, add the chicken and cook for a few minutes until it starts to brown.
- Add the mushrooms to the pan and sauté for 5 minutes. Sprinkle over the mixed herbs and stir to combine.
- Whisk the cornflour into the cream. Pour over the chicken and cook, stirring until it thickens up. Season to taste, then set aside to cool while you prepare the pastry.
- Grease 4 small pie dishes then line each one with pastry.
- Divide the cooled filling between the pie dishes. Place pastry on top of each pie. Seal the pastry edges together then brush with the egg.
- Cook in the oven for 40 minutes until the pastry is golden and cooked through.
Notes
- This could also be made in one large pie dish.
- Add your favourite veggies in if you like.