Easy chicken pies

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 60 minutes
Special options: Kid friendly, Nut free
Course: Main
Favourite flavours: Chicken, Easy recipes

Easy chicken pies

From the May 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

600g chicken thigh fillets, cut into 2cm pieces
¼ cup (35g) flour
1 tablespoon vegetable oil
300g mushrooms, chopped
4 green onions (shallots), thinly sliced
½ cup (60g) frozen peas
¼ cup (30g) grated tasty cheese
2 sheets frozen puff pastry, thawed,
cut into four 15cm circles
1 egg, lightly beaten
salad, to serve (optional)

METHOD

Toss chicken pieces in flour, shaking off excess. Heat oil in a large frying pan on medium. Cook chicken in batches, until golden. Remove from pan. Add mushrooms and cook for 5 minutes, until mushrooms soften and liquid evaporates.

Preheat oven to 220°C. Combine chicken, mushrooms, green onion, peas and cheese in a bowl. Season to taste. Divide chicken mixture between four 11cm pie dishes or individual ramekins.

Brush edge of pie dishes with water. Cover with pastry and press around edge of each ramekin to seal. Brush tops with egg. Bake pies for 20 minutes, until pastry
is golden. Serve with salad, if you like.