Cheats Chicken and Mushroom Pie with Crunchy Parmesan Pastry Puffs

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, May 1, 2022.

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We've taken all the hard work out of tonight's dinner! By cooking the buttery flaky pastry and filling separately this mouth-watering water pie will be on your table in only 30 minutes.

Ingredients

Pastry

50g grated Parmesan
250g flaky puff pastry

Filling

600g free range chicken breasts, diced 2cm
1 leek, thinly sliced
350g mushrooms, thinly sliced
2 Tbsp butter
1 pack sage stuffing spices
1/2 tsp salt
250g frozen peas
250g lite sour cream
100g baby spinach

Steps

Preheat oven to 220°C (or 200°C fan bake).
Cut pastry into quarters so you end up with 4 triangles. Place pastry on a lined oven tray and sprinkle with Parmesan. Bake on upper oven rack for 12-15 minutes, until puffed up and golden brown.
Thinly slice mushrooms. Cut leek in half, wash and thinly slice. Pat chicken dry and dice 2cm. Heat butter in a large pot on high heat. Add chicken and cook for 3-4 minutes, until starting to brown but not cooked through.
Add mushrooms, leek, sage stuffing spices and salt and cook for 5-6 minutes, until veggies have softened. Stir through peas and spinach and cook for a further 3 minutes until peas are tender and chicken has cooked through. Remove from heat, stir through sour cream and season to taste with salt and pepper.
Pie filling topped with pastry triangles.

Nutritional Information

Energy	2797 kj 668 kcal
Protein	52.1g
Carbohydrate	36.1g
Fat	32.9g