CHICKEN PIE WITH MUSHROOM AND PEAS
- 1 whole chicken – 1.2kg
- 3 carrots, diced
- 2 potatoes, cut into 1 cm squares
- 1 large onion, chopped finely
- 4 large mushrooms, roughly chopped
- 4 sprigs thyme
- 2 cloves garlic, chopped
- 750 ml chicken stock
- 1 cup peas
- 1 packet chicken a’la king (our little cheat!!), you can also use cream of mushroom soup
- 400 ml milk
- salt and pepper to taste
- 400 g puff pastry
- 1 large egg, beaten
Put whole chicken into pressure cooker with chicken stock, thyme, garlic, salt and pepper.
Cook under pressure for approx. 1 hour, by this time the chicken will fall off the bone.
Take chicken out and let cool.
Debone chicken and cut into small pieces, dispose of thyme sprigs.
Put oven on at 180°C.
Boil carrots and potatoes until tender, not too soft and drain.
Fry onions until translucent, add mushrooms and fry.
Mix Chicken a’la king with milk.
Add carrots, potatoes, chicken, peas, onion, mushrooms and Knorr mix to a large pan and let simmer for 15min or until the sauce has thickened.
Grease medium sized oven dish.
Add chicken mixture to oven dish.
With a rolling pin, roll out puff pastry, not too thin.
Place pastry over the chicken mixture, cut off excess pastry.
With a fork, pierce holes into pastry, this will allow steam to escape while cooking.
Brush with egg.
Bake for 30 – 35 min or until golden.
Serve with fresh salad or any side of your choice.
Recipe and photo: Allie Ballie
