Tummy Tuesday – chicken and mushroom pie

Hello everyone! We had this pie last Sunday. It was very comforting! Ingredients include: chicken breasts, mushrooms, onion, thyme, red wine vinegar, salt, pepper and puff pastry. Preheat the oven to 220 degrees. Use 2 pans – big one for the oven and the smaller one for roasting mushrooms. On a high heat, fry the chopped onion and the chicken breast cut in small pieces. Cook for 6 minutes or until golden brown. Meanwhile, place the mushrooms (quartered) in the dry smaller pan. Let them toast and get nutty for 4 minutes, then tip into the chicken pan. Remove the pan from the heat, season with salt and pepper, then stir in 1 tablespoon of red wine vinegar and 150 ml of water (or vegetable stock). Roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling. Bake at the bottom of the oven for 15 minutes or until golden and puffed up. Serve with peas and white wine. Enjoy!

 

For: Tummy Tuesday : Cooking salmon

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