Chicken & mushroom pie

Serves 4 

1 tbsp olive oil 
1 onion, thinly sliced 
2 tsp thyme leaves 
500g mushroom, sliced 
350g chicken breast fillet, cut into 2 cm pieces 
500ml skim milk, plus 1 tbsp extra 
2 tbsp corn flour 
4 shallots, chopped 
2 sheets puff pastry 

1. Preheat oven to 200C. Heat oil in a frying pan on medium. Saute onion and thyme for 2 min. Add mushrooms and chicken in batches and cook for 5 min each, until golden. Set aside. 

2. Blend 1/2 cup milk with cornflour in a saucepan until smooth. Blend in remaining milk, shallots and season to taste. Stir constantly on medium heat for 2 - 3 min, until sauce boils and thickens, then simmer for 3 min. 

3. Remove from heat and stir through chicken mixture. Divide between 4 x 1 cup pie dishes. 

4. Cut 4 x 12 cm round of pastry and press over top of pie dishes and brush with extra milk. Cute a small vent in pastry for steam to escape. 

5. Bake for 15 - 20 min until golden.


by curly