One Yummy Mummy’s four-step homemade chicken pie

Simon Walsh October 25, 2016 2:41 pm

You all know how much I love wholesome, tasty food by now, and my love for easy food, fast!

I adore dinner. It’s my favourite time of the day, and I hate waiting for it to cook, especially when it smells like this homemade chicken pie.

There is nothing like a good pie, and not one of those flat, empty yokes you get in foil trays in the supermarket (they’re nothing like a good pie).

You want a pie that is full of filling, with huge chunks of chicken, floating in a creamy sauce, topped off with a fluffy puff pastry hat.

This one is cooked in four easy steps (just as easy as the foil tray supermarket one) and an added bonus is that it tastes so creamy, without the cream (you can now literally eat all the pies).

This is good wholesome family food that guarantees clean plates all round.

I can’t wait to hear how you guys get on with this one, keep sending your photos to me on the fb page HERE.

Nothing makes my day more than seeing all your little munchkins enjoying their grub.

Ingredients:

4 chicken breasts

1 garlic clove (chopped or grated)

1 pack of chestnut mushrooms (you can use the normal ones if you can’t get chestnut ones)

1 small tin of sweet corn

1 tablespoon of plain flour

Half pint of warm chicken stock

Half a pint of milk (mix this with the stock)

One pack of puff pastry (I use the 275g Bakewell one from Lidl, but you can use any as long as it puffs).

Method:

Heat your oven to 180c.

Heat a teaspoon of olive oil or frylight on medium heat in a pan on the hob.

Toss the chicken, mushrooms, garlic and corn on the pan, mix and fry for 10 minutes or until the chicken is fully sealed.

Add your tablespoon of flour to soak up all your lovely juices and mix well, season with salt and pepper and then mix your half pint of warm chicken stock to your half pint of milk in a large jug or bowl, and then slowly add the mixture, quarter by quarter and stir well.