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Chicken and Thyme Pie

Chicken and Thyme Pie 
  • 4 People
  • 85 min.
  • easy 
Follow this recipe and create a tasty pie filling with chicken, mushrooms, spring onions and Knorr Chicken and Mushroom Pan Dry Cook-in-Sauce! 
Ingredients
  • 15 ml cooking oil
  • 400 g chicken fillet, cut into strips
  • 250 g button mushrooms, sliced
  • 200 ml water
  • bunch spring onions, chopped
  • 5 ml Robertsons thyme
  • 1 x 58 gram sachet Knorr Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 1 roll puff pastry, defrosted
  • 1 egg, lightly beaten
Cooking Method

  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

  • Nut Free
  • Dairy Free
  • Gluten Free

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