September 23, 2018
Comfort Food, Dinner, Lunch,
Poultry, Chicken, Vegetables, Mushrooms, Onions, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Boneless Pieces more
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"During a clean up of the filing cabinet I came across a file filled with pages of recipes from magazines, newspapers and such and some we had tried and I put comments on for this one the saying it was a good meal 1981."
Preheat oven to 200C.
Place 4 x 1 cup ovenproof dishes on an oven tray.
In a medium frying pan, heat oil on medium and cook onion and thyme for 2 minutes and then add chicken and mushroom, in batches and cook for 4 to 5 minutes each batch until golden and then transfer to a bowl.
In a small saucepan, mix 1/2 cup of milk with cornflour until smooth and add remaining milk and green onion and stir constantly on medium heat for 2 to 3 minutes and season to taste.
Remove from heat and stir chicken mixture through and then divide evenly between dish.
Spray each sheet of filo with oil, then scrunch and place on top of chicken mixture to cover and bake for 15 to 20 minutes until pastry is golden.
Serve pie3s with a salad on the side.
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