This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious. 

It's a cheap dinner idea and great way to use up leftover roast chicken (and so good that you can take out that extra whole step of cooking chicken)

This is a great recipe for the kids and the whole family you enjoy, and maybe even a good one if you have a roast chicken left overs! 

Serves: 4
Prep Time: 8 minutes
Cooking Time: 25 minutes 

Ingredients:
500g rotisserie chicken, shredded 
2 cups Swiss brown mushrooms, sliced 
1 medium brown onion, diced 
2 garlic cloves, crushed 
1 bunch asparagus (8ish spears), sliced into 2cm pieces 
4 tbsp chives, chopped
1tsp thyme leaves, chopped 
1 cup of chicken stock (may need more, just enough to cover chicken)
1/3 cup sour cream (can add more for more creaminess!)
1 egg, whisked 
1 sheet puff pastry 
2 tsp sesame seeds 
Salt and pepper to taste 

Thicker: 
2 tbsp corn flour 
2 tbsp water 

 Directions: 

1. Preheat the oven to 180C.
2. In a deep pot, add a splash of olive oil and then then onion, garlic and thyme into the pan and cook for 2-3 minutes or until softened. Season with salt and pepper. 
3. Add mushrooms, asparagus and chives into the pan and cook for 10 minutes, or until the vegetables have become soft. 
4. Stir the sour cream, chicken stock, shredded chicken and cook for 10 minutes on a low heat. Season again with salt and pepper to your liking. 
5. Cut pastry 1cm larger than your pie dish.
6. To thicken the pie mixture, add corn flour and cold water into a small bowl and mix. Add this into the put and stir through, allow to thicken for 5 minutes. 
7. Once the pie mixture is thickened to your liking, Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal.
8. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden.