Chicken and Mushroom Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat oven to 220°C/430°F (200°/390°F fan-forced).

In a large frypan, sauté mushrooms with 1 tbsp of butter on medium-high heat until golden brown (about 7 minutes).

Add remaining tbsp of butter, garlic, and onions; cook for a further minute.

Push vegetables to the rims of the pan and add chicken, season with salt and pepper. Seal and brown chicken for about 2 minutes, turning once.

Add dijon mustard and flour; stir until sauce thickens and there are no flour lumps (about 2 minutes).

Reduce heat to low, add fresh thyme leaves and heavy cream; stir through and adjust seasoning.

Turn off heat and mix in frozen peas.

Transfer pie filling into a pie dish (24cm/8inch round). Cover with thawed puff pastry, tucking in the sides.

Brush egg wash over the puff pastry and pierce an 'X' in the center to allow steam to escape.

Bake on the middle shelf for 25 minutes or until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens