• SERVES
    x / main
  • PREP
    xx min
  • COOK
    xx min

INGREDIENTS

500G CHICKEN THIGHS (CUT INTO 1CM PIECES)

200G OF BUTTON MUSHROOM (CUT INTO QUARTERS)

1 GARLIC CLOVE (FINALLY CHOPPED)

2 POUCHES OF MUSHROOM SAUCE BY MANU

1 SMALL HANDFUL CHOPPED PARSLEY

1 PACKET OF PUFF PASTRY (CARÊME)

1 PACKET OF SOUR CREAM SHORTCRUST (CARÊME)

1 PIE MAKER + PASTRY CUTTER

METHOD

  • Place a large frying pan on a high heat, drizzle with olive oil and quickly sear the chicken for couple of minutes, season with salt & pepper and take the chicken out.
  • In the same pan again, drizzle more olive oil and fry the mushroom for a minute then add the garlic and cook until the mushroom are caramelized, season with salt & pepper then add in the chicken back to the pan, sprinkle in the parsley, pour in the mushroom sauce, mix well then reserve in the fridge to cool down.
  • Cut 4 disks of the sour cream shortcrust pastry with the large pastry cutter and cut 4 disks of the puff pastry with the smaller pastry cutter.
  • Pre-heat the pie maker, then lay the sour cream on the bottom of the pie maker, divide and pour in the chicken filling in each of the pies then place the puff pastry, close the lid over, cook for 12 minutes and voila, pies are ready to eat and pour more mushroom sauce over if you’d like.