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  • Easy
  • Makes 4 Items
  • 10 mins prep
  • 30 mins cook

Chicken and mushroom pot pies

Chicken and mushroom pot pies

Chicken and mushroom pot pies, onion recipe, brought to you by Woman's Day

Ingredients

Chicken and mushroom pot pies

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 tsp thyme leaves
  • 250 g chicken breast fillet, cubed
  • 250 g mushrooms, sliced
  • 2 tbsp cornflour
  • 2 cups skim milk
  • 1/4 cup chicken stock
  • 2 green onions, roughly chopped
  • 410 g corn kernels, drained
  • 100 g broccoli florets, blanched, refreshed
  • 4 sheets filo pastry

Steps

Chicken and mushroom pot pies

  1. Preheat oven to hot, 200°C. Arrange four 1 1/4-cup ramekins on an oven tray.
  2. Heat oil in a large frying pan on medium. Saute onion and thyme for 1-2 minutes. Add chicken, cook 4-5 minutes. Stir in mushrooms and cook for further 3-4 minutes. Set aside.
  3. In a saucepan, stir cornflour into 1/2 cup milk, until smooth. Gradually add remaining milk and chicken stock. stirring until smooth. Heat on medium, stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer 3 minutes. Add green onions and season to taste.
  4. Mix sauce into chicken mixture with corn and broccoli. Divide mixture evenly between dishes.
  5. Spray each sheet of filo with oil. Fold in half and spray again. Scrunch each sheet and place on top of each pie. Bake for 10-12 minutes, until pastry is golden and crisp.

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