Quick chicken and mushroom pie
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 cups rotisserie chicken, shredded and chilled
- puff pastry
- 350 ml organic chicken stock
- 200g brown mushrooms, sliced
- 4 cloves garlic, crushed
- 1/2 onion, finely chopped
- 3 leeks, chopped
- 4 tbsp Butter
- 3 Tbsp olive oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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.
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