Cheat's chicken & mushroom pie

Name: Cheat's chicken & mushroom pie | Asda Good Living
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp sunflower oil; 250g chestnut mushrooms sliced; 1 leek, trimmed and finely sliced; 613g chicken breast fillets (without skin) cut in 2cm pieces; 300ml chicken stock, made with 1/2 stock cube; 1 level tbsp mixed dried herbs; 375g Asda Ready Rolled Shortcrust Pastry Flour, for rolling out; 1 medium free range egg, beaten; 2 level tsp cornflour; 2 tbsp reduced fat crème fraîche; Broccoli, to serve; Boiled potatoes to serve

Make it easy to feed the family through the week with this deliciously simple supper solution.

By Asda Good Living,21st September 2015

(5 votes)

Cook: 1 Hour 15 Mins

Serves: 4

Price: £2.07 per serving

Nutritional Information

Each 469g serving contains

Energy
3063kj
731kcal

37%

Fat
36.9g

High
53%

Saturates
13.9g

Med
70%

Sugars
2.4g

Low
3%

Salt
1.1g

Med
18%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
653kj/156kcal

Ingredients

2 tbsp sunflower oil

250g chestnut mushrooms sliced

1 leek, trimmed and finely sliced

613g chicken breast fillets (without skin) cut in 2cm pieces

300ml chicken stock, made with 1/2 stock cube

1 level tbsp mixed dried herbs

375g Asda Ready Rolled Shortcrust Pastry Flour, for rolling out

1 medium free range egg, beaten

2 level tsp cornflour

2 tbsp reduced fat crème fraîche

Broccoli, to serve

Boiled potatoes to serve

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Heat the oil in a non-stick frying pan. Cook the mushrooms and leek for 8 minutes, stirring occasionally. Transfer to a saucepan.

Add the chicken to the frying pan and cook until it changes colour on all sides. Add to the saucepan with the stock and herbs. Cover the pan and simmer gently for 15 minutes. Remove the lid and simmer for another 7-10 minutes.

While the chicken is cooking, unroll the pastry and give it an extra roll. Cut out pieces of pastry to fit the tops of the four individual baking dishes then place on a baking tray and brush with egg. Bake for 15 minutes until golden.

When the chicken is cooked, mix the cornflour with 2 tbsp cold water, stir into the pan and bring back to simmer. Stir in the crème fraîche and simmer for 1 minute.

Divide the filling between the baking dishes and top each with a piece of pastry. Or simply put the filling onto plates, topped with pastry. Serve with broccoli and potatoes.