Recipe

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.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Chicken and mushroom gravy pies
  • 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

Chicken and mushroom gravy pies
  • 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.

Notes

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

More From Women's Weekly Food