CHICKEN & MUSHROOM 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 healthier and can be less expensive depending on the type.

Heat olive oil in a large pan.

Chop and add 1 medium onion to the pan.

Add 1 clove of garlic to the onion.

Stir in 1 teaspoon of mustard.

Add medium sized chicken to the mixture.

Sprinkle in dried parsley and thyme.

Add mushrooms and stir-fry until cooked, about 8 minutes.

Add 1 cup of milk to the pan.

Stir in 2 tablespoons of corn flour (or regular flour if corn flour is unavailable).

Optionally add a bit of chicken stock to the mixture.

Stir until the sauce thickens, ensuring it is not too runny.

Let the mixture cool completely.

Preheat the oven to 220 degrees Celsius.

Cut rectangle shapes of puff pastry.

Fold the edges of the pastry and seal with egg wash or water.

Fill each pastry with a big spoonful of the chicken and mushroom filling.

Use a fork to crimp the edges of the pastry.

Brush the tops with egg wash for a golden finish.

Lower the oven temperature to 200 degrees Celsius and bake the pies for about 25-35 minutes until golden brown.

Optional: sprinkle sesame seeds on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens