Ingredients

• • 3 sheets Borg’s shortcrust pastry
• • 1.5 cup chopped roast chicken
• • 1 tbsp olive oil
• • 80 g button mushrooms, thickly sliced
• • 1 tbs plain flour
• • ½ cup chicken stock
• • ½ cup thickened cream or sour cream
• • 1 tsp chopped fresh thyme (leaves only)
• • 2 spring onions, thinly sliced
• • 1 egg, whisked and sesame seeds (optional)

Method

Chicken and mushroom pies. So good! Crank up your piemaker to make these beauties. Use left over chicken or grab a rotisserie chicken for an easy meal. This recipe makes 6 pies.

Heat oil in a large frypan over a medium heat. Add the mushrooms and sauté for 3-4 minutes until the mushrooms soften. Sprinkle with flour and cook for a further minute, stirring.

Slowly add the stock. Cook, stirring, for 1 minute or until the mixture is smooth. Add the cream, chicken and thyme.

Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until mixture is thick. Season with salt and pepper and stir through the spring onions. Allow the mixture to cool to room temperature.

Use the pie maker cutter to cut 6 large and 6 small pastry rounds from the pastry sheets.

Gently ease 6 large pieces of pastry into the pie maker. Spoon the chicken mixture into the pie bases. Top with the smaller rounds of pastry. Brush with egg and sprinkle with sesame seeds.

Close the pie maker and cook for 8-10 mins.

Serve with veg or salad for an easy and delicious meal.