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Home> Snacks & Soup Recipes> Quick Chicken & Mushroom Pie

Quick Chicken & Mushroom Pie

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Ingerdients:

 

 

Learn the secret to my delicious Chicken and Mushroom Pie, and try my recipe for Pakistani Chicken Patties and a tasty chicken snack.

 

 For Filling:

 1: boneless chicken 1 kg (cut in small pieces)

 2: mushrooms 300g (sliced)

 3: chicken stock cubs 2 (knorr)

 4: onions 2 medium (finely chopped)

 5: garlic 1 & 1/2 tbsp (crushed)

 6: black pepper powder 1 & 1/2 tsp(heaped)

 7: salt 1 tsp

 8: plan flour 2 tbsp (heaped)

 9: cream 1/2 cup

10: butter 75g

11: oil 2 tbsp

 

 Other Ingredients:

 1: egg 1

 2: frozen parathas (as many required)

 

 

 

Recipe:

 

 

 Preheat Oven 200C, Gas Mark 6, 400F.

 

 1: in a glass add chicken stock cubs, hot water 300ml to make instant stock, mx well till the cubs dissolve.

 2: in a frying pan heat oil and butter together.

 3: add onions, garlic and fry till the onions get soft on medium to high flame.

 4: then add the chicken and cook on high flame till the chicken changes colour.

 5: now add black pepper, salt, water 1/2 cup cover and cook on low to medium flame till the chicken is tender and oil separates.

 6: add plain flour and cook for a minute with the chicken.

 7: now add the chicken stock, mushrooms, cream mix well and cook on medium to high flame till there is no liquid remaining.

 8: once the filling is cooked, leave to cool completely.

 9: beat the egg.

10: take a paratha, add the filling, fold it in half, press the sides firmly, brush egg on the top.

11: place the pies on a baking tray and bake in the oven for 25 to 30 minutes or till golden and crisp, half way n the baking do change sides.

12: you can make with cheese as well.

13: serve hot and enjoy.

 

 NOTE: ONCE FILLED &BRUSHED WITH EGG YOU CAN FREEZE THEN FOR 1 MONTH.

 

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