Quick Chicken & Mushroom Pie
Ingredients
Learn the secret to my delicious Chicken and Mushroom Pie, and try my recipe for Pakistani Chicken Patties and a tasty chicken snack.
For Filling:
1: boneless chicken 1 kg (cut in small pieces)
2: mushrooms 300g (sliced)
3: chicken stock cubs 2 (knorr)
4: onions 2 medium (finely chopped)
5: garlic 1 & 1/2 tbsp (crushed)
6: black pepper powder 1 & 1/2 tsp(heaped)
7: salt 1 tsp
8: plan flour 2 tbsp (heaped)
9: cream 1/2 cup
10: butter 75g
11: oil 2 tbsp
Other Ingredients:
1: egg 1
2: frozen parathas (as many required)
Instructions
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Preheat Oven 200C, Gas Mark 6, 400F.
1: in a glass add chicken stock cubs, hot water 300ml to make instant stock, mx well till the cubs dissolve.
2: in a frying pan heat oil and butter together.
3: add onions, garlic and fry till the onions get soft on medium to high flame.
4: then add the chicken and cook on high flame till the chicken changes colour.
5: now add black pepper, salt, water 1/2 cup cover and cook on low to medium flame till the chicken is tender and oil separates.
6: add plain flour and cook for a minute with the chicken.
7: now add the chicken stock, mushrooms, cream mix well and cook on medium to high flame till there is no liquid remaining.
8: once the filling is cooked, leave to cool completely.
9: beat the egg.
10: take a paratha, add the filling, fold it in half, press the sides firmly, brush egg on the top.
11: place the pies on a baking tray and bake in the oven for 25 to 30 minutes or till golden and crisp, half way n the baking do change sides.
12: you can make with cheese as well.
13: serve hot and enjoy.
NOTE: ONCE FILLED &BRUSHED WITH EGG YOU CAN FREEZE THEN FOR 1 MONTH.
