Chicken and Mushroom Pie


10ml Sunflower Oil

100g Onions

2 Cloves of Garlic

500g Diced Chicken

1tsp Mixed Herbs

1tbsp Parsley

150g Button Mushrooms

350ml Full Fat Milk

15g Cornflour

100g Plain Flour

50g Wholemeal Flour

75g Margarine



Preheat oven to 200°C/400 °F/Gas mark 6.

Chicken mixture
1. Sauté the onions and crushed garlic in vegetable oil until soft.
2. Add the diced chicken, sliced mushrooms and herbs. Cook until chicken is cooked through.
3. Add the milk and bring to a simmer.
4. Thicken with the cornflour.

1. For the pastry, sift the white and wholemeal flour and rub in margarine.
2. Add just enough cold water to form a dough and mix together.
3. Turn out on to a clean, floured work surface and roll out to form a lid
4. Fill dish with chicken mixture and cover with rest rolled out pastry to form a lid.
5. Bake in the oven for 25 minutes or until the pastry is golden brown.