Inghams Chicken Pie
Makes: 10 Pies
Preparation Time: 10 minutes
Cooking Time: 25 minutes
500g Inghams Diced Roasted Chicken Meat
250g Mushrooms, sliced
10 large & 10 small sheets of Shortcrust pastry, cut into circles, larger for the bottom and smaller for the top, depending on the size of your pie tin
1/2L Bechamel sauce (cold)
Spray oil for pie tins
Pre heat oven to 200c. Heat fry pan, add butter and sliced mushrooms, saute gently until cooked, then set aside to cool.
Grease pie tins with spray oil. Place large pastry rounds in the bottom of the tins, pressing pastry all the way to the bottom and along the sides of the tins.
Place Ingham’s Diced Chicken Meat in to the pastry. Divide the sauted mushrooms on top. Spoon over the bechamel sauce.
In a small bowl combine egg and milk brush the edges of the pastry with egg wash, then top with the smaller pastry lid, squeezing the edges together making sure they are sealed.
Brush the top of the pies with egg wash and place in the oven for about 20 – 25 minutes or until golden and hot in the centre.