Did you catch Maria Luisa chicken and mushroom pie on GBC this series? We enjoyed every minute of it and re-watching just made us hungry for more. Fragrant and creamy with a simple pastry topping, we’re excited to make this dish again.
- 1 TEASPOON OLIVE OIL
- 1 ONION, FINELY CHOPPED
- 2 LARGE CHICKEN BREAST FILLETS, CUT INTO SMALL CHUNKS (500 g)
- 50G CHESTNUT MUSHROOM, CUT IN QUARTERS
- 2 RASHERS OF UNSMOKED BACON
- 1 TIN CONDENSED MUSHROOM SOUP
- FRESH THYME
- 1 PACKET SHORTCRUST PASTRY
- BEATEN EGG FOR GLAZING
Preheat the oven to 180 C.
1, First warm oil in a frying pan and sauté the finely chopped onion for 2 minutes. Add the chicken breasts and gently fry for 2 minutes. Add sliced mushrooms and fry for 3 minutes. Then add bakers cut into small pies and stir until all is mixed well. Add your tin of soup and bring just to the boil. Season with salt and pepper and fresh thyme.
2, Place pie filling into an ovenproof dish and let it cool for a while.
3, Put pastry over the top making sure to cut some slices at the top of the pastry for steam to escape while cooking. Decorate with some leaves or patterns from the leftover pastry. Brush with beaten egg.
4, Bake in the preheated oven for 40 minutes or until golden brown.
Recipe by Mawisa