Chicken, Mushroom and Thyme Pie
It consists of cooked chicken or store bought rotisserie chicken combined with sauteed mushrooms, leeks, fresh thyme and smothered in a can (or two) cream of mushroom soup, topped with buttery puff pastry.
Chicken, Mushroom and Thyme Pie It consists of cooked chicken or store bought rotisserie chicken combined with sauteed mushrooms, leeks, fresh thyme and smothered in a can (or two) cream of mushroom soup, topped with buttery puff pastry. |
| Servings | Prep Time |
| 6servings | 15min |
| Cook Time |
| 35min |
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Ingredients
- 15ml olive oil
- 2cups mushroomsfinely chopped
- 2 leeksfinely chopped
- 2cloves garlicchopped fine
- salt and black pepperto season
- handful fresh thymechopped
- 4 chicken breast filletscooked and shredded
- 1tin cream of mushroom soup
- 1roll puff pastrystore bought
- 1large eggfor egg wash
Instructions
- First off, in a saucepan, heat the olive oil and saute the mushrooms, leeks and garlic until soft and until the moisture has reduced.
- Season and add the herbs and shredded chicken. Transfer to a mixing bowl.
- Add the can cream of mushroom soup and mix through.
- If your filling is still to dry, you can add another tin or add a few tablespoons of chicken stock.
- Arrange the filling in an oven safe pie dish.
- Roll the pastry out and top the filling with pastry, ensuring the sides of the dish are closed up.
- Brush with whisked egg and bake in the oven at 180 degrees Celsius for 30 – 35 minutes, until the pastry is golden.