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FROM MY KITCHEN TO YOURS

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  • Butter (or whatever you choose to sauté onions & mushrooms)

  • Large onion cut into chunks

  • Pack of chestnut mushrooms quartered

  • 2 large chicken fillets

  • Two heaped tablespoons of Karen’s Spicy Marinade

  • 250ml chicken stock

  • 100ml single cream (or substitute)

  • Half small pack of baby spinach chopped

  • 3 sheets of filo pastry

  • McDougalls Thickening Granules

 

Preheat oven to 220 degrees.

 

Place the chicken fillets into a loaf sized tin & add two heaped tablespoons of marinade, coat well & place in the  oven, uncovered for 25 minutes  Prepare onions, mushrooms & chicken stock.

KAREN'S SPICY CHICKEN AND MUSHROOM PIE

Karen's Spicy Chicken and Mushroom Pie

Cook onions on medium heat for 5 minutes then turn down the heat & add mushrooms, cook for a further 5 minutes. Add stock & cream & heat till simmering. Check chicken & if ready (keeping oven on), cut into bite sized pieces, then mix well with all the juices & add to the pan. Bring to a slow boil. Add thickening granules (start with just a little til desired thickness), remove from heat & add baby spinach. Mix well. Place in 20cm x 22xm casserole dish. Tear up filo pastry & place on top. Bake for 20 minutes or until golden brown as all ovens vary

 

TIP: For a spicer sauce just add more marinade!

Karen's Spicy Chicken and Mushroom Pie Great Taste 2017 2 Stars << Back to Recipes