Sunday, April 3, 2011
I had been meaning to make a chicken and mushroom pie with pastry for ages. When I say pastry, I mean not phyllo as I often make a delicious chicken and mushroom pie with phyllo. I finally did it and now I am finally writing it up!
I shopped for all the ingredients to make the same filling I usually do for the phyllo pie but at the last minute was in a hurry and used yoghurt instead of bechamel sauce. And I loved the end result. When I make my other chicken pie I usually cook a whole chicken and use the flesh. This time I used chicken thighs which give more flavorsome meat but don't require all the boning.
6 chicken thighs (about 600 gr)
Half bunch flat leafed parsley
2 cups mushrooms
250 gr low fat Greek yoghurt
1 sheet frozen puff pastry (or whatever is required for pie dish)
Heat olive oil in pan
Remove pastry from freezer and set aside to thaw
Preheat oven to 200c
Slice mushrooms and chop parsley
Add mushroom to oil and cook lightly and quickly
Add parsley to mixture and do the same
Turn down heat and simmer mixture
Remove fat from chicken thighs and chop roughly into cubes
Add chicken to parsley and mushroom mixture
Turn up heat and quickly seal the chicken
Add yoghurt and mix thoroughly
Reduce heat and simmer on a simmer pad until the chicken is tender
Spoon mixture into one large pie dish or four individual ones
Cover with pastry after brushing edges with water to seal
Cook for 20-25 minutes at 200c.