One Pan Chicken Pie

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C fan forced.
  • Using a 22cm (20cm base measurement) cast iron frying pan, cut a circle from the pastry as the lids of the pie, place in freezer until ready to use.
  • Heat oil and butter in the pan over medium heat, sauté the onion, carrot and tomato until soft.
  • Add the chicken and flour, cook until brown. Then, add the mushrooms.
  • Add mustard, crème fraiche and chicken stock and stir well.
  • Add thyme, rosemary, nutmeg and then season with salt and pepper. Allow to simmer until thickened.
  • Take off the heat, sprinkle with tasty cheese, salt and pepper and cover pie dish with puff pastry.
  • Tuck the puff pastry around the edge, brush with egg yolk then bake for 15 minutes, or until golden and puffy.
  • Remove from the oven and serve with green salad.

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