Friday, October 2, 2015

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.


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


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

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