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Creamy Chicken And Mushroom Pie
Creamy Chicken And Mushroom Pie

Creamy Chicken And Mushroom Pie

1 Review(s)
Cook Minutes 50 Min
Prep : 20 minutes Cook: 25-30 minutes DIFF : Easy As
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A modern take on the classic Pom Pom pie. Delicious creamy chicken filling topped with crispy, golden hash bites - it’s the ultimate pie combo for any time of the year.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
450 g boneless and skinless chicken thighs, cut into 2-3cm pieces
30 g butter
1 small leek, clean and slice
1-2 cloves garlic, crushed
150 g button mushrooms, halved or quartered
½ tsp Gregg's Rubbed Thyme
¼ cup flour
1 ½ cup chicken stock
Handful fresh parsley leaves, chopped
½ x 700 g Wattie's frozen Hash Bites
Extra parsley to garnish
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Step 1
Preheat oven to 190°C (fan assisted). Heat a dash of oil in a deep frying pan. Add the chicken and cook over a high heat until it colours. Remove from the pan and set aside. Drain off any excess oil and reduce the heat to medium low.
Step 2
Add the butter, leeks and garlic and stir-fry until leeks soften. Add mushrooms and Gregg’s Rubbed Thyme. Continue cooking a further minute. Add flour and stir to mix. Gradually add chicken stock, stirring continuously until sauce thickens. Add chicken back into the pan. Continue cooking and stirring until the sauce comes to the boil. Reduce heat. Simmer for 5 minutes. Stir through parsley. Transfer chicken and leek filling to an ovenproof dish. Top with Wattie’s frozen Hash Bites. Place in the oven. Cook for 25-30 minutes, until hash bites are golden and filling cooked. Serve garnished with extra chopped parsley if wished. Accompany with steamed vegetables like broccoli, beans, courgettes or peas on the side.
Kraft Kitchen Tips!
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Add 2-3 rashers of chopped bacon with the leeks if wished.
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