Creamy Chicken & Mushroom Pie
with Filo Pastry | Serves 2+
Enjoy!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
onion
1
carrot
2 clove
garlic
1 packet
Chicken Tenderloins
1 packet
homestyle seasoning
1 packet
light cooking cream
(Contains Milk;)
½ sachet
Chicken-Style Stock Powder
6
filo pastry
(Contains Gluten, Wheat;)
1 packet
sliced mushrooms
Not included in your delivery
olive oil
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Roughly chop onion. Finely chop carrot and garlic. Cut chicken tenderloins into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 mins. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook sliced mushrooms until browned and softened, 5-6 mins. • Add onion and carrot, and cook, stirring occasionally, until softened, 4-5 mins. • Reduce heat to medium, then add homestyle seasoning and garlic, and cook until fragrant, 1 min. • Add cream, chicken stock powder(see ingredients), and a splash of water. Stir to combine and simmer until slightly thickened, 1-2 mins. • Stir in cooked chicken plus any resting juices. Season with pepper.
• In a microwave-safe bowl, microwave the butter in 10 second bursts until melted. • Transfer chicken mixture to a baking dish. • Lightly scrunch each sheet of filo pastry and place on top of chicken mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 mins.
• Divide creamy chicken and mushroom pie between plates.