Creamy Chicken, Kumara & Dijon Mustard Pies Recipe

Creamy Chicken, Kumara & Dijon Mustard Pies Recipe
Amazing, these are a thump out… .. when you fill your home with the smell of baked good, turning brilliant in your broiler, you'll never think back and these pies are no exemption. This formula makes 1 extensive family pie or 4 people.

Planning Time: 15 min - Cook time: 30 min - Serves: 4


2 sheets exquisite short outside layer baked good

sprinkle of olive oil

handle of garlic, and herb, Hax margarine or standard

2 tbsp crisp thyme (or 1 dried)

1 onion, finely slashed

1/2 glasses kumara, diced

2 glasses cooked chicken

1 container peas

2 tbsp flour

500ml chicken stock

60g yogurt

2 tbsp Dijon mustard (or hot on the off chance that you like)

Salt and pepper

2 tbsp milk

Steps to Make It

1-PASTRY : Dust your seat with a little flour. Reveal the baked good to about 3mm thick. Cut 4 bottoms from one sheet to fit and line 4 singular pie tins (or make one expansive pie). With the other sheet, roll and cut 4 tops (or one expansive)

2-Preheat your broiler to 200 (or adhere to directions on the parcel).

3-Pop the oil and margarine in a pot, while gurgling, include the thyme, onions and diced kumara. Cook for 5 minutes or until the onions are delicate and polished.

4-Add the chicken and peas. Mix well. Sprinkle over the flour and cook for a further 1 – 2 minutes. Turn up the warmth, at that point gradually pour in the stock. Stew until thick, expel from the warmth, blend through the yogurt and mustard, mix well. Taste and season with salt and dark pepper.