Ingredients
1 portion of puff pastry
1 tbsp salted butter
1 small onion, finely
chopped
½ lemon juice
Handful of chopped
parsley
300g chestnut
mushrooms, roughly
chopped
300g chicken pieces,
diced
4 tbsp single cream
Salt and freshly ground
pepper
Method
Melt the butter in a large frying pan, add the onions and fry on medium heat for a couple of
minutes or until golden, then add the mushrooms and parsley, followed by the lemon juice
and cook for approximately 6 minutes, stirring occasionally.
Season with salt and freshly ground pepper then remove to a separate plate and leave to
cool. Add the diced chicken pieces and fry until golden, then add the mushrooms to the
pan. Alternatively, use left over cooked chicken, dice and add to the mushrooms.
Stir in the cream and leave to simmer on a low heat for a couple of minutes until the mixture
thickens. Season with salt and freshly ground pepper if required and leave to cool.
Switch on the pie maker with the lid closed. Note: pies can also be made from cold but need
approximately 5 - 8 minutes extra cooking time.
Divide the pastry into two parts (each part makes two pies) and roll out. Use the pastry cutter
to cut the base and the lid. If the second piece of dough is not required, it can be frozen for
use next time.
Line each well with a pastry base, then add the filling to just below the rim.
Caution: the surfaces are hot – never touch the cooking surfaces directly.
Place the pastry lid over the filled mould and close the cover of the appliance. Cook for
approximately 10 minutes or until well browned (15-18 minutes from cold).
Switch off the power and using a wooden spatula, carefully remove the pies from the pie
maker.
Creamy Chicken and Mushroom Pie
Makes 4 Pies
Ideal for using left over chicken pieces
