Chicken and mushroom pie with yoghurt

I love pies and often try them out in pubs. I also enjoy making them. This batch contains some of my favourite flavours: chicken, mushrooms, basil, ginger, Greek yoghurt. I made four individual pies in souffle dishes but you could make one large pie. Make sure that you use chicken thigh meat as the darker meat has more flavour than the white meat. With basil, I hang fresh basil to dry but you could use purchased dry basil.

Ingredients

I sheet of frozen puff pastry (or adequate for pie dishes)

6 chicken thighs (about 500 gr)

6 tbs Greek yoghurt (ie strained yoghurt)

10 button mushrooms

2 tsp crushed dry basil

2 cloves garlic

2 tsp ginger

3 spring onions

Olive oil

Mode

Preheat oven to 200c

Remove pastry from freezer to thaw

Add oil to frying pan to heat

Roughly chop chicken thighs and add to oil

Stir constantly until sealed

Slice mushrooms and add to mixture

Crush garlic and chop ginger and add to mixture

Crush basil and add to mixture

Slice spring onions and add to mixture

Add yoghurt and stir to combine well

Reduce heat and simmer for about ten minutes

Divide the mixture into four ovenproof souffle dishes

Cut the pastry into circles or squares approppriate to the size of your dishes

Cover the dishes

Bake in the oven at 200c for about 30 minutes