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30 Minute Creamy Chicken Puff Pastry Pie. Super creamy and feels so indulgent, serve with greens and enjoy!.Yum!
Serves: 4 Time: 30-35 minutes
Ingredients
300g Chicken Breast, diced
160g Chestnut Mushrooms, sliced
1 Red Onion, diced
Handful Fresh Parsley, chopped
2 Garlic Cloves, minced
80g Pancetta
1 Knorr Mushroom Stock Pot
150g Creme Fraiche
300g Puff Pastry Ready-made Roll
Unlimited broccoli, or other steamed greens
(optional milk for brushing the pastry)
Method
Heat your oven to 220C. Next, heat a large frying pan with a drizzle of olive oil and throw in your diced chicken. Cook for 5 minutes until cooked through, once done remove to a bowl and set aside.
Add your pan back on the heat, no need to wash. Then throw in pancetta, cook for 2 minutes, then whack in the mushrooms and onions. Cook for 5 minutes until the mushrooms and onions are soft, then throw the garlic and chicken back in, season with salt and pepper, and give it a good stir.
Next, pour in 150mls of water with the Knorr stock pot, simmer for 4 minutes until the sauce has thickened. Next throw in the creme fraiche and a good handful of parsley. Bring to a gentle boil, then turn off the heat.
Finally, pour your creamy filling into a baking dish and top with the puff pastry sheet. You can use a little milk to brush over the pastry, make sure to cut a few lines in the middle of the pie to allow for steam to escape.
Whack your pie into the oven for 15-20 minutes for the pastry to puff up and crisp nicely. Keep an eye on the oven, but don't worry if the middle begins to sink - it will puff up eventually.
Finally, steam your green veggies and serve alongside your pie. Yum!
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Rosie ❤️
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