By: Admin

Region: American

Dish:Non Vegetarian - Chicken

Servings: 4

Time to Prepare: 35 Mins

Ingredients

-1 tbsp vegetable oil​
-2 onions, finely chopped
-380g mushrooms, sliced
-600g skinless chicken thigh fillets, cut into 1cm strips
-2 garlic cloves, crushed
-2 tbsp plain flour
-1 reduced-salt chicken stock cube, made up to 300ml
-100g soft cheese
-15g fresh flat-leaf parsley, finely chopped
-375g pack ready-rolled lighter puff pastry
-1 egg, beaten
-500g fresh greens, stalks removed, leaves shredded

Directions

- Begin by preheating your oven to gas mark 7 or 220°C (200°C for fan ovens). In a large, deep frying pan, heat the oil over medium heat. Add the onions and sauté them for 5 minutes. Then, incorporate the mushrooms, increase the heat to high, and continue to sauté for about 5 minutes or until the liquid from the mushrooms has evaporated.

- ntroduce the chicken and garlic to the pan and sauté for 5 minutes; it's not necessary for the chicken to be fully cooked at this stage. Then, mix in the flour and lower the heat to medium.

- Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.

- Lightly brush the rim of the dish with some beaten egg. Carefully place the pastry over the dish, ensuring it covers it completely. Trim any excess pastry hanging over the edge with a sharp knife and crimp the edges to seal them. Brush the pastry with more beaten egg and create a small slit in the center to allow steam to escape. Bake for 20-25 minutes until the pastry has puffed up and turned a golden brown color.

- Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.

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