Tina's Chicken and Mushroom Pie

Tina's Chicken and Mushroom Pie

My friend Tina, who is a follower of my blog, gave me this one, which is why is it so named! Thanks Tines!

She uses chicken mince in hers, but i used breast fillet to see how it would go. It turned out great! Hubby had seconds! This recipe is the original recipe halved to make a pie that easily has 4 serves. I somewhat unsuccessfully attempted an eggwash on the top of mine but as it's cooked under the grill it's probably not a good idea as it comes out looking burnt! (Still it tasted delicious!)

Tina says also that you can do these as mini puffs, just make the same filling but incase it in smaller squares of puff pastry and cook until it puffs up and browns. Best to use mince if doing this.

Time Taken:? About 45 mins, includng prep. But it was the first time I made it so it might be shorter if I was familiar with it.

2 year old friendly?: He didn't want to eat it tonight, but he is still unwell and was turning away everything! If he was well he would have eaten it I think.

INGREDIENTS
500g chicken breast fillet, cut into small dice (or chicken mince)
500g button mushrooms
1/2 a leek
1/2 cup milk (I used skim milk)
1 tablespoon cornflour
dash of brandy
salt/pepper/etc
1 sheet of frozen puff pastry, de-frosted

METHOD
Chop/slice mushrooms and fry, (Tina uses butter, tonight I used nuttelex) and put to the side.
Chop leek and fry, place to the side.
Cook chicken, add seasoning. Once the chicken is cooked, put mushrooms and leek back into the pan with the mince and stir to combine.
Add the milk and cornflour (sometimes a little more than one tablespoon is required) and combine until the mixture comes together.
Add a dash or a couple of brandy... just gives it a little kick.
Place in pie dish and just cover with puff pastry. Because the filling will still be warm from the stovetop, you can just cook or use the ovengrill until the pastry is brown or cooked.