Chicken & Mushroom Pies

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (272.9 g)
  • Calories 218
  • Total Fat - 11 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 67.7 mg
  • Sodium - 733.9 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 3.4 g
  • Sugars - 10.8 g
  • Protein - 10 g
  • Calcium - 206.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Place 4 x 1 cup ovenproof dishes on an oven tray.

Step 3

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.

Step 4

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.

Step 5

Remove from heat and stir chicken mixture through and then divide evenly between dish.

Step 6

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.

Step 7

Serve pie3s with a salad on the side.

Tips & Variations


No special items needed.

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