Creamy Mushroom Chicken Pie
1 tbsp vegetable Oil
300g chicken breast, cubed, seasoned
1 large onion, roughly chopped
100g frozen mixed vegetable, thawed
200g shiitake mushrooms, sliced
1 can (120g) green pea
20g thyme sprigs (optional)
1.5 tbsp corn flour, diluted with 4 tbsp water
1 tbsp of chicken stock powder, diluted with 150g water
100g heavy cream
Seasoning to taste, (salt and pepper)
1 egg, beaten
3 sheets frozen puff pastry, thawed
Heat the oil in a saucepan. Sauté onion, mushrooms, thyme and mixed vegetables for 7 minutes until the onion start to colour.
Add in the chicken. Stir-fry for another 7-8 minutes.
Pour in the chicken stock and cream, bring it back to boil.
Add in the diluted corn flour for thickening purpose and allow simmering for another 15 minutes.
Mix in the green peas, check seasoning before dishing out the filling onto a plate.
Preheat the oven to 200 degrees Celcius.
Cut the puff dough accordingly to the size of the pie mould. Gently press the dough onto the mould and prickles the pastry with fork.
Add in filling and cover with another piece of puff dough, gently seal the edge together by pressing it lightly using the tines of the fork.
Brush with egg glaze; prickle few holes to allow steam to escape while baking.
Bake for 25 minutes or until the pastry is golden brown. Your pies are now ready to be served.