CREAMY "CHICKEN" & MUSHROOM POT PIE
These take only 30 minutes to make & quite literally taste like a cuddle in a bowl! You could just make one big pie but these are much cuter - serve with your fave veggies & creamy mash!
INGREDIENTS
Serves 4
• 1 Tbsp Olive Oil
• 1 Tsp Minced Garlic
• 300g Mushrooms, roughly sliced
• 150g Quorn Chicken (or Chicken pieces)
• 200ml Stock of your choice
• Salt, Pepper & Mixed Herbs
• 200ml Creme Fraiche
• 1 tsp Dijon Mustard
• 2 tsp Corn Flour
• 100g Cheddar Cheese
• 1 Roll of Puff Pastry
• 1 Egg
• Parsley
STEPS
1
Preheat the oven to 200 degrees celsius.
2
Heat up olive oil in a pan along with your minced garlic.
3
Add roughly chopped mushrooms & quorn chicken (or normal chicken!) and sweat down for 5 minutes.
4
Season with salt, pepper & mixed herbs before adding 150ml of stock.Bring to a simmer before adding creme fraiche & dijon mustard.
5
Whisk 2tsp of corn flour into the remaining stock and add to mushroom mix - heat gently as it thickens the sauce.
6
Stir through cheddar cheese and bring to a simmer once again.
7
Spoon into pie dishes and top with puff pastry - I chose stars but you can do any old shape! Egg wash & top with a little parsley.
8
Pop into the oven for 15-20 minutes or until the pastry is golden.
9
Serve with your fave veggies & creamy mash!
