Chicken and Mushroom Pie
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we're creating a chicken and mushroom pie but with a Kashmiri twist using our
Kashmiri Korma base. We love trying new recipe ideas and this one is definitely
one of our new favourites!
1 jar Kashmiri Korma
- 2 tablespoons of cooking oil
- 500g diced chicken
- 300g button mushrooms sliced
- 300ml double cream
- Handful of coriander
- 1 egg for egg wash
- 1 sheet puff pastry - we used a ready made one to save time
Heat the oil in pan and add the chicken. Stir fry until sealed.
Add the mushrooms and cook through for 6-7 minutes.
Add the jar of Kashmiri Korma sauce along with 70ml of water and 300ml double cream. Stir well and bring to the boil.
Meanwhile, chop the coriander and add to the pan. Mix thoroughly and let it simmer for 5-6 minutes.
Pour the contents into a casserole dish. Cover the contents with the pastry sheet and brush the pastry sheet with egg wash. Finish off by scoring the pastry.
Place the pie in a preheated oven at 200 degrees Celcius for 40 minutes or until golden brown. Serve with fresh salad and enjoy!