Nutrition per serve
Chicken, Bacon & Oyster Mushroom Pie
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 20 mins, Cook time: 30 mins, Total time: 50 mins
400g Chicken, (diced)
200g Bacon Medallions, (chopped)
150g Oyster mushrooms, (rinsed and chopped)
1/2-1 tsp, (see instructions on tin) low fodmap Massel chicken stock powder
10-20g Corn flour, (depending on your choice of thickness of the gravy)
1/4 tsp salt
1/2 tsp Pepper
200mlg Lactose Free Cream
3-4tbsp Garlic infused oil, (for frying)
1 Egg for basting the pastry
1 Pack, (280g) Ready to roll gluten free low fodmap puff pastry sheet
Preheat the oven to 200oC Fan oven
Weigh and chop ingredients
Mix the water and chicken stock with the chives
Heat the oil in a frying pan/wok. Add the chopped bacon and mushrooms and cook for 5 minutes
Add the chicken stock mix and simmer and gradually add the cornflour, (10g to start. You may want a thinner gravy so to add the rest of the cornflour gradually as the sauce thickens) Remember, the gravy will continue to thicken during cooking.
Add the chopped chicken and simmer for 5 minutes.
Add the cream, salt and pepper and simmer for a few minutes.
Transfer the pie filling into an oven proof dish and leave to one side.
Roll out the puff pastry, (leaving the greaseproof paper attached) and gently roll to the size of the ovenproof dish.
Lay the pastry over the top of the dish removing the greaseproof paper and gently mould the pastry to the shape of the dish with your fingers.
Cut of the edges and using a fork press the edge of the pastry to fit the edge of the dish.
Make two incisions with a knife on the top of the pastry
Additional: Cut pastry shapes out of the remaining pastry.
Beat the egg and baste the pastry. Add your pastry shades and baste with the egg, garnish with black pepper and place in the oven for 15-20 minutes until cooked through and golden.