Chicken & Mushroom Pie

Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes

  • 1 Tbsp. (15 ml) of Olive Oil
  • 4 Spring Onions, chopped
  • 1 Garlic Clove, crushed
  • 150 g of Button Mushrooms
  • 1 Tbsp. (15 ml) of Cake Flour
  • 80 ml of Knorr Chicken Stock
  • 400 g of Cooked Chicken Pieces or Cubes
  • 1 Tbsp. (15 ml) English Mustard
  • 2 Tbsp. (30 ml) Hellmann's Light Reduced Oil Mayonnaise
  • 1 Roll of Puff Pastry, defrosted
  • 2 TBsp. (30 ml) of Fresh Mixed Herbs e.g. Parsley and Basil, chopped
  1. Preheat the oven to 180° C.
  2. Mix together the chopped onions, garlic and mushrooms and fry with a little olive oil. 
  3. Add the flour and stir.
  4. Add the chopped or cut chicken, the stock, mustard, and stir well. 
  5. Add the Hellmann's Light Reduced Oil Mayonnaise and stir. 
  6. Season with herbs and pepper.
  7. Spoon the chicken and mayonnaise mixture into an oven proof pie dish. 
  8. Moisten the rim of the pie dish with water and lay the pastry over the top to form a lid. 
  9. Press on the rim of the dish and trim away the excess dough,
  10. Prick the pastry all over with a fork, and bake in the oven for 15 to 20 minutes, or until the pastry is crispy and golden.

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