This creamy chicken pie recipe is sure to have you warmed up and satisfied. Comforting and convenient.
400g chicken breasts (cut into chunks)
375g ready rolled puff pastry
1 onion (diced)
3 sprigs of fresh thyme
3 cloves of garlic
400g chestnut mushrooms
300ml dry white wine
300ml double cream
Salt and pepper to season
Melt the butter in a pan and brown the chicken breast chunks until fully cooked.
Add the diced onions, garlic, mushrooms and thyme to the pan with the chicken.
Add the wine, reduce for a few minutes, then add the cream.
Cook gently for another 10 minutes, then transfer into a pie dish approx. 23cm/9 inch diameter. Cover with puff pastry and brush the edges of the pie with water.
Bake in the oven for approx. 40 minutes until the pie is golden brown and crisp.
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