As­pir­ing Chef

Chicken & Thyme Pie

The Poultry Bulletin - - CONTENTS -


15ml cook­ing oil 400g chicken fil­let, cut into strips 250g but­ton mush­rooms, sliced 200ml wa­ter ½ bunch spring onions, chopped 5ml Robert­sons Thyme 1 x KNORR Chicken and Mush­room Pan Dry Cook-in-sauce 1 roll puff pas­try, de­frosted 1 egg, lightly beaten


1. Pre­heat oven to 200°C.

2. Heat oil in a large fry­ing pan and cook chicken for about 5 min­utes or un­til well browned.

3. Add the mush­rooms and cook for about 5 min­utes.

4. Add the milk, wa­ter and spring onions then al­low to sim­mer for 15 min­utes stir­ring oc­ca­sion­ally.

5. Stir in the thyme and Knorr Chicken & Mush­room Pan Dry Cook-in-sauce and al­low to sim­mer for a fur­ther 5 min­utes

6. Trans­fer to an oven­proof casse­role dish and top with puff pas­try, trim­ming off an ex­cess from the sides.

7. Brush with a lit­tle beaten egg and sprin­kle with salt and black pep­per.

8. Cut three small crosses into the top of the pas­try to al­low the pie to steam then bake in the oven for 30-35 min­utes or un­til the pas­try is golden brown and puffed.

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