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Chicken and mushroom pies cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at several formal functions possibly. I am certain you will see lots of people who just like the Chicken and mushroom pies dishes you make.

Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add the mushrooms and continue to fry until the chicken. Lift the chicken onto a plate and tip the bacon pieces into the pan.

Alright, don’t linger, let’s approach this chicken and mushroom pies menu with 6 substances which are surely easy to obtain, and we have to process them at the very least through 13 methods. You should invest a while on this, so the resulting food could be perfect.

Composition - Chicken and mushroom pies:

1. Give 3 of large chicken breasts
2. Give Handfull of mushrooms
3. You need 2 tablespoons Chicken gravy granules
4. Give 250 ml - warm water
5. Get 2 packs flakey pastry
6. Make ready To taste - pepper

Brush the edges of the pastry with a little beating egg then top the dishes with the pastry. Use a fork to seal the pastry. Creamy chicken and mushroom pie is an easy recipe that combines leftover chicken with a flavorful gravy and flaky shortcrust pastry. This fabulous comfort food is sure to be the star of your next dinner.

Chicken and mushroom pies how to cook:

1. Add the gravy granules to the water and allow to simmer and thicken. If it gets too thick and water as required.
2. While the gravy is thickening. Cube the chicken breasts and dice the mushrooms. Add to the gravy. Add pepper to taste.
3. Allow to simmer until the chicken is cooked. Then remove from the heat and allow to cool.
4. While the chicken is cooling. Roll out the pastry. Use the cutter, normally provided with the pie maker, to cut out bases and lids.
5. Place the bases and lids on greaseproof paper and place in the fridge until the pie contents has cooled.
6. Against the instructions from the pie maker. Place the bases into maker while the maker is cold. It’s far easier when cold. You don’t have to worry about burning yourself and the pastry will not start cooking before you are ready.
7. Add the content to each pie. Don’t try to over fill.
8. Cover with the lids
9. Close the maker and turn on. Allow to cook for 15 minutes or until the pies are the colour you like.
10. Remove the pies from the maker and place on a rack to cool.
11. Allow the maker to cool down and then repeat for the rest of the ingredients. I managed to make 6 pies.
12. Well one fell onto my plate for testing. :-)
13. Enjoy hot or cold.

Learn how to cook it from scratch with this recipe! Transfer bacon to a plate using a slotted spoon. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Just take out of the fridge, divide between ramekins, top with the pastry lids and bake as directed in the recipe.

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