Chicken and Mushroom Pie

Ingredients

250 g - 300 g leftover cooked chicken, cut into bite size chunks

200 g closed cup mushrooms, quartered

420 g tin condensed cream of mushroom soup

1 garlic clove, crushed

1 spring onion, sliced

1 Tbsp chopped fresh rosemary

375 g puff pastry

2 Tbsp oil

1 egg, beaten with a splash of milk for egg wash

Method

1. Preheat oven to 180° C (fan), heat oil in a large pan or wok, gently cook spring onion and garlic for 1-2 minutes.

2. Mix in chicken, mushrooms and rosemary, pour over the tin of soup and stir until combined, season with pepper ans simmer for 5-10 minutes before pouring into a 1.5 litre pie dish.

3. Roll pastry on a floured surface, large enough to cover the dish, brush around edges of pie dish with the egg wash, place pastry on dish and press down edges with a fork, trim off excess pastry, make 2 small slits in the centre of the pastry, this helps release steam, brush all over with egg wash.

4. Bake in oven for 30-35 minutes until pastry is golden.

Enjoy with mash and a selection of vegetables.

Comments

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