Name: Chicken and mushroom gravy pies
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 750 gram chicken thigh fillets, trimmed, chunks; 200 gram button mushrooms, trimmed, halved if large; 200 gram swiss brown mushrooms, sliced; 1 1/2 cup chicken stock; 1/2 cup red wine; 2 tablespoon gravy powder; 1 tablespoon worcestershire sauce; 1 teaspoon mixed dried herbs; 1 sheet frozen puff pastry, thawed, quartered; steamed green beans, to serve

Chicken and mushroom gravy pies

A deliciously warming chicken and mushroom filling is here topped with buttery pastry and served with crisp beans. This is one dish that makes staying at home on a cold night an even better option.

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

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Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, crushed

750 gram chicken thigh fillets, trimmed, chunks

200 gram button mushrooms, trimmed, halved if large

200 gram swiss brown mushrooms, sliced

1 1/2 cup chicken stock

1/2 cup red wine

2 tablespoon gravy powder

1 tablespoon worcestershire sauce

1 teaspoon mixed dried herbs

1 sheet frozen puff pastry, thawed, quartered

steamed green beans, to serve

Method

1.In a large saucepan, heat oil on medium. Sauté onion and garlic for 3-4 mins until onion is tender.

2.Add chicken to pan and cook for 2-3 mins until golden. Mix in mushrooms and cook, stirring, for 2-3 mins, until golden.

3.In a small jug, combine stock, wine and gravy powder, stirring, until smooth.

4.Stir into meat mixture with sauce and dried herbs. Bring to boil, stirring. Reduce heat to low. Simmer, covered, for 25-30 mins until beef is tender.

5.Preheat oven to 200°C. Spoon beef mixture between 4 x 1 1/2-cup ovenproof dishes.

6.Top each dish with a square of pastry, trimming to fit (see tip). Bake for 10-15 mins pastry is puffed and golden. Serve accompanied with steamed green beans.

While the pies are cooking, bake some kumara or plain oven chips as well.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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