recipes
Chicken and Mushroom Family Pie
A hearty family pie filled with chicken and mushrooms and topped with crispy puff pastry.
serves 6
20 min prep
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ingredients
| 1 cup frozen Birds Eye Chopped Onions 350g skinless chicken thigh fillets, diced 1 tablespoon butter 1 clove garlic, peeled and crushed 1 tablespoon plain flour 410g can Edgell Sliced Mushrooms in Butter Sauce ½ cup thickened cream 1 sheet frozen butter puff pastry, partially thawed 1 egg, lightly beaten |
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instructions
step 1
Spray a large saucepan with oil and heat. Cook frozen Birds Eye Chopped Onions and chicken pieces until lightly brown and cooked through. Remove from pan and set aside.
step 2
Melt butter in the saucepan, add garlic and plain flour and cook for 1 minute, stirring continuously. Gently stir in Edgell Sliced Mushrooms and cream. Return cooked onion and chicken to pan. Remove from heat and set aside to cool slightly.
step 3
Place chicken mixture into a 25cm oven proof dish and place sheet of puff pastry on the top. Trim pastry with a sharp knife and crimp edges. Make decorative pattern on top and cut 2cm slit in the middle of the pastry.
step 4
Brush with beaten egg and bake in a preheated 200°C oven for 35 minutes or until golden brown.
recipe tip
Serve pie with Birds Eye Steam Fresh Vegetables of your choice.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1380kJ (330Cal) | 653kJ (156Cal) |
| Protein | 15.4g | 7.3g |
| Fat- Total | 22.5g | 10.7g |
| - Saturated | 12.0g | 5.7g |
| Carbohydrate | 16.5g | 7.8g |
| - Sugars | 2.7g | 1.3g |
| Dietary Fibre | 0.9g | 0.4g |
| Sodium | 455mg | 215mg |
| Potassium | 291mg | 138mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken and Mushroom Family Pie
Chicken and Mushroom Family Pie
A hearty family pie filled with chicken and mushrooms and topped with crispy puff pastry.
ingredients
1 cup frozen Birds Eye Chopped Onions
350g skinless chicken thigh fillets, diced
1 tablespoon butter
1 clove garlic, peeled and crushed
1 tablespoon plain flour
410g can Edgell Sliced Mushrooms in Butter Sauce
½ cup thickened cream
1 sheet frozen butter puff pastry, partially thawed
1 egg, lightly beaten
instructions
step 1
Spray a large saucepan with oil and heat. Cook frozen Birds Eye Chopped Onions and chicken pieces until lightly brown and cooked through. Remove from pan and set aside.
step 2
Melt butter in the saucepan, add garlic and plain flour and cook for 1 minute, stirring continuously. Gently stir in Edgell Sliced Mushrooms and cream. Return cooked onion and chicken to pan. Remove from heat and set aside to cool slightly.
step 3
Place chicken mixture into a 25cm oven proof dish and place sheet of puff pastry on the top. Trim pastry with a sharp knife and crimp edges. Make decorative pattern on top and cut 2cm slit in the middle of the pastry.
step 4
Brush with beaten egg and bake in a preheated 200°C oven for 35 minutes or until golden brown.
serves 6 20 min prep recipe tip
Serve pie with Birds Eye Steam Fresh Vegetables of your choice.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au