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#WFD- Chicken and Thyme Pie
Bake in the oven for 30-35 minutes or until the pastry is golden brown and puffed.
POLOKWANE – No kitchen should be without the heady, aromatic flavour of thyme.
Thyme is a versatile herb and its intensely pungent flavour complements most meats, including chicken and game. Thyme is best when fresh but you can buy it freeze-dried as well.
This Chicken and Thyme Pie is the perfect Sunday night meal to share with loved ones.
Ingredients
- 15ml cooking oil
- 400g chicken fillet, cut into strips
- 250g button mushrooms, sliced
- 200ml water
- 0.5 x bunch spring onions, chopped
- 5ml Robertsons Thyme
- 1 x sachet KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
- 1 x roll puff pastry, defrosted
- 1 x egg, lightly beaten
Method
- Preheat oven to 200°C
- Heat oil in a large frying pan and cook chicken for about 5 minutes or until well browned
- Add the mushrooms and cook for about 5 minutes
- Add the milk, water and spring onions then allow to simmer for 15 minutes stirring occasionally
- Stir in the thyme and Knorr Chicken & Mushroom Pan Dry Cook-in-Sauce and allow to simmer for a further 5 minutes
- Transfer to an ovenproof casserole dish and top with puff pastry, trimming off an excess from the sides
- Brush with a little beaten egg and sprinkle with salt and black pepper
- Cut three small crosses into the top of the pastry to allow the pie to steam then bake in the oven for 30-35 minutes or until the pastry is golden brown and puffed.
This recipe was provided by What’s for Dinner.
