Creamy Chicken and Mushroom Pie Recipe
Makes 4 pies
Perfect in our EK4082 Deep Fill Pie Maker
1 portion of puff pastry
300g chicken pieces, diced
300g chestnut mushrooms, roughly chopped
1 small onion, finely chopped
½ lemon, juiced
4 tbsp single cream
1 tbsp salted butter
Handful chopped parsley
Salt and pepper, to taste
Step 1: Melt the butter in a large frying pan, add the onions and fry on a medium heat until golden.
Step 2: Add the mushrooms and parsley, followed by the lemon juice and cook for approx. 6 minutes, stirring occasionally, and season with salt and pepper, then transfer to a bowl and leave to cool.
Step 3: Add the diced chicken pieces to the pan and fry until golden, then add the mushrooms and parsley back to the pan, stir in the cream and leave to simmer on a low heat for a few minutes until the mixture thickens and leave to cool.
Step 4: Divide the pastry in half and roll out, then use the double-sided pastry cutter to cut the base and top- each half will make 2 pies.
Step 5: Line each pie mould in the preheated pie maker with a pastry base and add the filling just below the rim, then add the pastry top and close the pie maker to cook the pies for 10 minutes until well browned.
Step 6: Once cooked, switch off the pie maker and use a heat-resistant plastic or wooden spatula to remove the pies from the pie maker and serve.