Sunday, June 12, 2011

#blogjune 6 Chicken, coriander and mushroom pie

I think I must be becoming obsessed with pies. This one is really just a variant on the previous pie. I used fresh coriander instead of parsley as well as spring onions and it so changed the flavour! I also cooked the ingredients in a slightly different order.


6 chicken thighs (about 600 gr)
Bunch coriander
4 spring onions/shallots
2 cups mushrooms
250 gr low fat Greek yoghurt
Olive oil
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
Remove fat from chicken thighs and chop roughly into cubes
Add chicken to olive oil
Turn up heat and quickly seal the chicken
Slice mushrooms and chop coriander and spring onions
Add coriander and spring onions to chicken and stirring to combine
Add mushrooms to mixture and do the same
Turn down heat and simmer mixture
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.

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