Chicken and mushroom pie
A proper pie with a crisp, buttery tasting dairy free pastry lid and a creamy chicken and mushroom filling.
- Time1 hr 30
- LevelMedium
- Costabout £1.25 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Rub the flour and chilled dairy free spread together with your fingertips until it looks like breadcrumbs. Add the cold water and bring together into a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the olive oil in a large pan. Brown the chicken for 5 minutes, then add the mushrooms and onion and cook for 8 minutes until soft.
13 min - 3
Stir in the garlic and the 2 tablespoons of flour for 1 minute. Add the stock, oat milk, thyme and salt. Simmer for 10 minutes until thick and creamy.
10 min - 4
Spoon the filling into a pie dish and let it cool for 15 minutes. Heat the oven to 200°C (180°C fan).
- 5
Roll out the pastry on a floured surface until it is a little larger than the dish. Lay it over the filling, trim the edges and press down. Cut a small slit in the top.
- 6
Brush with beaten egg and bake for 30 minutes until deep golden. Rest for 5 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.