Quick chicken and mushroom pie
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- Abigail Donnelly
- 6
- Easy
- 15 minutes
- 30 minutes
Ingredients
- 1 T olive oil
- 2 t butter
- 3 leeks, chopped
- ½ onion, chopped
- 2 cloves crushed garlic
- 200 g brown mushrooms, sliced
- 2 cups chicken stock
- ½ cup cream
- 1 rotisserie chicken
- Puff pastry
Cooking Instructions
Heat the oven to 180ºC.
To a pan over a medium heat, add olive oil, butter, chopped leeks, chopped onion and crushed garlic. Gently fry to soften.
Add sliced brown mushrooms and fry until golden. Add chicken stock and simmer for 10 minutes. Stir in cream.
Remove all the flesh from the rotisserie chicken and add that to the mushrooms and stock.
Remove from the heat and spoon into a large ovenproof dish.
Top with a sheet of puff pastry, folding the edges over the dish.
Bake for 20 minutes, or until the pastry is golden.
Serve with mash.
Cook's note: Don't have rotisserie chicken or pastry at home? Then simply make your own from scratch with one of these roast chicken recipes.
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