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

  • Large onion

  • Pack of chestnut mushrooms quartered

  • 2 large chicken fillets

  • Two heaped tablespoons of Karen’s Spicy Marinade

  • 250ml chicken stock

  • 2 heaped tablespoons of cornflour in 3 tablespoons of water (more for a thicker sauce)

  • 100ml double cream (or substitute)

  • Half pack of baby spinach

  • 3 sheets of filo pastry (purple packet)

 

Preheat oven to 220 degrees.

 

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

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 heat & add mushrooms 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 pan. Bring to a slow boil. Add well-mixed cornflour & once thickened, 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 until golden brown.

 

TIP: For a spicer sauce just add more marinade!

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