Chicken and Mushroom Pie

🔥 Prep

• Dice the 400g chicken into 2 cm cubes.
• Slice the 200g mushrooms thinly.
• Chop the 1 onion finely.
• Measure out 100ml cream and have it ready.
• Unfold the 500g puff pastry and keep it chilled until needed.

🔥 Cook

• 1. Heat a pan over medium heat and add 1 tbsp oil.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the diced chicken, season with salt and pepper, and cook for 5-6 minutes until browned on all sides.
• 4. Add the sliced mushrooms and cook for 4 minutes until they release their moisture and start to soften.
• 5. Pour in the 100ml cream, stir to combine, and simmer for 2 minutes until the mixture thickens slightly.
• 6. Remove the pan from heat and let the filling cool for 5 minutes.
• 7. Preheat the oven to 200°C.
• 8. Line a 20 cm pie dish with half of the 500g puff pastry, fill with the cooled chicken mixture, then cover with the remaining pastry, seal the edges, and cut a few slits on top.
• 9. Brush the pastry with a little beaten egg (optional) and bake for 25-30 minutes until golden brown and puffed.
• 10. Rest the pie for 5 minutes before slicing.

🔥 Serve

• Serve warm slices of chicken and mushroom pie with a side of steamed broccoli or green beans.
• Accompany with a simple mixed green salad dressed with lemon vinaigrette.
• Offer crusty bread or buttered new potatoes for a heartier meal.