Chicken asparagus and mushroom pie
Ingredients:
3 chicken breasts diced and cut into pieces
Bunch of asparagus cut into rough pieces (ensure woody stalks are taken off by snapping them)
5 chestnut mushrooms chopped roughly
1pt of chicken stock made up with one knorr stock cube
3 teaspoons of cornflour made up with a little cold water
1 teaspoon of dried thyme
2 tbsp of double cream
Salt and pepper to season
1 tbsp of milk ( to glaze the pastry)
1 easy roll puff pastry sheet
Sunflower oil
3 tbsp of plain flour
Some water to stick the pastry
Method:
1. Preheat the oven to 200C (fan)Toss the chicken cubes in enough flour to coat. Heat a little oil in a saucepan over a medium heat. Add the chicken stirring occassionally until cooked. Add the asparagus and mushrooms and thyme stirring occasionally. Add the chicken stock, and place on a high heat until it bubbles. Then bring down the heat and simmer for about 10-15 minutes. Season with salt and pepper to taste.
2. Add the cornflour ( a little at a time) until the sauce thickens. Stir occasionally until heated through and the sauce has thickened and reduced slightly. Stir in the cream. Pour mixture into a pie dish.
3. Meanwhile, roll out your sheet of pastry, and cut a line across the top and one across the bottom. Coat the rim of the pie dish with water and cover it with the stripsof pastry until you have covered the entire dish.
Rub more water over the pastry rim, and place the pastry sheet over the top sticking it in place.
4. Cut away any excess pastry and use a fork to seal the edges of the pie dish and using a pastry brush, brush milk over the top of the pastry or alternatively an egg wash. With remaining pastry make four leaves with a knife if desired. Bake in the preheated oven for between 25-45 minutes or until golden brown. Enjoy! Serve with seasonal vegetables and new potatoes.
Ingredients:
3 chicken breasts diced and cut into pieces
Bunch of asparagus cut into rough pieces (ensure woody stalks are taken off by snapping them)
5 chestnut mushrooms chopped roughly
1pt of chicken stock made up with one knorr stock cube
3 teaspoons of cornflour made up with a little cold water
1 teaspoon of dried thyme
2 tbsp of double cream
Salt and pepper to season
1 tbsp of milk ( to glaze the pastry)
1 easy roll puff pastry sheet
Sunflower oil
3 tbsp of plain flour
Some water to stick the pastry
Method:
1. Preheat the oven to 200C (fan)Toss the chicken cubes in enough flour to coat. Heat a little oil in a saucepan over a medium heat. Add the chicken stirring occassionally until cooked. Add the asparagus and mushrooms and thyme stirring occasionally. Add the chicken stock, and place on a high heat until it bubbles. Then bring down the heat and simmer for about 10-15 minutes. Season with salt and pepper to taste.
2. Add the cornflour ( a little at a time) until the sauce thickens. Stir occasionally until heated through and the sauce has thickened and reduced slightly. Stir in the cream. Pour mixture into a pie dish.
3. Meanwhile, roll out your sheet of pastry, and cut a line across the top and one across the bottom. Coat the rim of the pie dish with water and cover it with the stripsof pastry until you have covered the entire dish.
Rub more water over the pastry rim, and place the pastry sheet over the top sticking it in place.
4. Cut away any excess pastry and use a fork to seal the edges of the pie dish and using a pastry brush, brush milk over the top of the pastry or alternatively an egg wash. With remaining pastry make four leaves with a knife if desired. Bake in the preheated oven for between 25-45 minutes or until golden brown. Enjoy! Serve with seasonal vegetables and new potatoes.
