Chicken Mushroom Pie Every Little Crumb with puff pastry Every Little Crumb

Directions. Step 1. Melt 25g butter in a medium pan over a low heat. Cook the leeks and carrots for 15min until softened but not coloured. Stir in the flour and cook for 1min. Gradually add the.. Instructions. Preheat the oven to 180°C fan bake. Heat oil in a large frying pan over a gentle heat. Add onion and sauté for a few minutes. Add crushed garlic and stir to combine. Increase the heat, add the chicken and cook for a few minutes until it starts to brown. Add the mushrooms to the pan and sauté for 5 minutes.

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Chicken Mushroom Pie Every Little Crumb with puff pastry Every Little Crumb

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Add the left-over chicken, mushrooms and leek, and any sauce/vegetables leftover from the roast chicken, and warm through. Spoon into a large 20cmx30cm ovenproof dish. 3. Place all the filo pastry sheets in a pile, then cut into 4 strips across the longest length so you end up with 24 strips the same size. Brush each strip with melted butter.. 1. Preheat your oven to 200°C/180°C fan/gas mark 6. Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel. Heat a drizzle of oil in a frying pan on medium-high heat.