Chicken and Mushroom Pies

Delicious chicken and mushroom pies made with chicken thighs and sautéed mushrooms in a creamy garlic homemade sauce. Encased in flaky puff pastry, these amazing pies are perfect for a weekend lunch or dinner.

Ingredients

• 1 Tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 500g chicken thighs, chopped
• 250g mushrooms, finely sliced
• 1 tsp mixed herbs
• 1 Tbsp cornflour
• 1 cup cream
• 4 sheets puff pastry, thawed
• 1 egg, whisked

Instructions

1. Preheat the oven to 180°C fan bake.
2. Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine.
3. Increase the heat, add the chicken and cook for a few minutes until it starts to brown.
4. Add the mushrooms to the pan and sauté for 5 minutes. Sprinkle over the mixed herbs and stir to combine.
5. Whisk the cornflour into the cream. Pour over the chicken and cook, stirring until it thickens up. Season to taste, then set aside to cool while you prepare the pastry.
6. Grease 4 small pie dishes then line each one with pastry.
7. Divide the cooled filling between the pie dishes. Place pastry on top of each pie. Seal the pastry edges together then brush with the egg.
8. Cook in the oven for 40 minutes until the pastry is golden and cooked through.

Notes

• This could also be made in one large pie dish.
• Add your favourite veggies in if you like.