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This is a beautiful, easy-to-make chicken and mushroom pie that serves as absolute comfort food. With a creamy filling featuring spring onion and mustard, all topped with a golden puff pastry crust, it's a delicious and speedy meal perfect for any occasion.
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Sauté sliced chicken with butter and olive oil, then add sliced spring onions and seasonings. → Stir in sliced mushrooms, herbs, crème fraîche, flour, mustard, and chicken stock to create a creamy filling. → Top the filling with a sheet of puff pastry, tucking in the edges. → Brush with a beaten egg, garnish with rosemary, and bake at 200°C (400°F) for 15 minutes until golden. → Serve the pie hot from the oven.
Sauté sliced chicken with butter and olive oil, then add sliced spring onions and seasonings. → Stir in sliced mushrooms, herbs, crème fraîche, flour, mustard, and chicken stock to create a creamy filling. → Top the filling with a sheet of puff pastry, tucking in the edges. → Brush with a beaten egg, garnish with rosemary, and bake at 200°C (400°F) for 15 minutes until golden. → Serve the pie hot from the oven.
This is a beautiful, easy-to-make chicken and mushroom pie that serves as absolute comfort food. With a creamy filling featuring spring onion and mustard, all topped with a golden puff pastry crust, it's a delicious and speedy meal perfect for any occasion.
Slice the chicken breasts into centimeter-thick pieces.
Place a hob-safe, oven-proof enamel dish on a high heat. Add a couple of lugs of olive oil.
Add the sliced chicken to the hot dish and season with sea salt and cracked black pepper.
Add a knob of butter to the chicken.
Slice the spring onions and add them to the dish, stirring everything together.
This recipe is designed to be very quick, so having all your ingredients ready (mise en place) is helpful.
Using a hob-safe dish that can also go in the oven saves on washing up.
Pre-rolled puff pastry is a key shortcut for this speedy meal.
The pie is cooked when the pastry is golden and puffed, and the filling is bubbling.
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