Chicken Thigh & Wild Mushroom Pie
Serves: 12
Ingredients
- 500ml Millac Gold
- 100g Lakeland Dairies Butter
- 1000g diced chicken thigh
- 400g diced onion
- 500g rolled puff pastry
- 250g wild mushrooms
- 20g chopped garlic
- 5g lemon thyme
- egg wash
- sea salt
- milled black pepper
Method
Melt the Lakeland Dairies Butter in a pan and add the onion, garlic, thyme and chicken.
Once nearly cooked, add the mushrooms and then the Millac Gold.
Season to taste.
Place into a dish and allow to cool slightly before adding the pastry top
Brush with the egg wash and bake for 30 minutes at 180ºC until the pastry is golden brown.
Remove from the oven and allow to stand before cutting.
