Chicken and Mushroom Pie

Ingredients (10 portions)

Amount	Measure	Name
1.5	kg	Chicken, thighs
15	g	KNORR PRIMERBA Garlic Paste
1	l	KNORR Classic Mushroom Sauce
500	g	Pastry, puff
30	ml	Oil, Sunflower
200	g	Onions chopped
300	g	Mushrooms, Button fresh sliced
50	ml	Wine, white

Preparation

Advanced Preparation.
Prepare the pie dishes. Trim the chicken of any excess fat and skin. Pre heat an oven to 150ºC (300ºF (gas 2).

Method.

1. Place the chicken in a suitable bowl and mix with the garlic herb paste.

2. Make up the mushroom sauce as per manufacturers instructions using 125g granules to 1ltr boiling water. Prepare the puff pastry tops by rolling out to the required shapes, glaze with egg or milk and bake in the pre heated oven until golden brown.

3. In a sauté pan add the oil and bring to a medium to high heat, add the onions and chicken and cook until the chicken is sealed and lightly browned and the onions are soft. Add the mushrooms and cook for 2-3 minutes. Add the wine and reduce by half, now add the mushroom sauce and bring back to the boil.

4. Place the pie filling in the hot serving dishes and serve with the pie lids placed on top.

Handy Hint.
The chicken could be substituted completely with mushrooms for a vegetarian dish.

Healthy hint
Serve with steamed potatoes and vegetables.

Typical Nutrient Values per serving
470 Calories, 2.8g sugars, 25.3g fat, of which saturates 5.1g, 1.67g salt (based on sodium).