Creamy Chicken & Mushroom Pie

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Watch how it's made

Simple weeknight-friendly, hearty and creamy chicken and mushroom pie using puff pastry!

1

Saute mushrooms with butter on medium-high heat. Once golden brown, add more butter, garlic and onions. Cook for a further minute.

2

Add chicken into the pan, season with salt and pepper. Seal and brown the chicken for about 2 minutes, turning once.

3

Add dijon mustard and flour. Then chicken stock and stir until sauce thickens. Lastly, fresh thyme leaves and heavy cream.

4

Season, mix in frozen peas. Transfer pie filling into a pie dish. Cover the pie dish with just thawed puff pastry and loosely tuck in the sides.

5

Brush egg wash. With a sharp knife, pierce '\\' in the centre of the pie. Bake on the middle shelf for 25 minutes or until golden.

The perfect pie to make when you don't have the time to roll out the pastry from scratch.  Makes 4 generous portions.