Cheat Chicken Pie

A quick, easy and simple way to make a chicken pie, no crust but instead made in a pan

Prep Time10

Cook Time30

Course: Main Course

Servings: 4

2 Onions normal size - not large and roughly chopped
1 tbsp Red wine vinegar
1 tbsp Olive oil
120 ml water
400 g Beboned Chicken thigh chopped into strips, different sizes
300g Portobello mushrooms Could also be mixed mushrooms
30 g Fresh thyme
1 block All butter puff pastry cold but slightly defrosted as we need to roll it out a little

Preheat the oven to 220°C
Place your pan on the hob, medium high heat and add the olive oil
Add a smaller pan on the hob, medium heat.
Add the onions to the larger pan and fry for a minute or two. Add all the chicken and stir through. Cook for 6 minutes or until you are satisfied with the colour, taking care not to overcook. Nobody likes dry chicken
While thats happening, add yoru mushrooms to the small pan for about 5 minutes, let them get nutty. If some are too big maybe cut in half
Tip the mushrooms into the big pan and the thyme and quickly stir through for not more than a minute.
Remove from the heat, add salt and pepper, red wine vinegar and the water. Quickly mix
Now you must be fat, quickly roll out the pastry - you just need it to be big enough to cover the pan. If you struggling, another tip is to bring the filling mix into the middle of the pan so the outskirts are empty, almots like a wedge leaving space to the edge of the pan.
Place the pastry over the pan, be sure to cover all gaps. Using a wooden spoon press down at the edges and you sort of seal the cheat pie this way.
Brush the pastry will a little oil and leave any marking you would like in it. I like my little kids to choose a letter of their choice.
Bake for 15 minutes in the oven or until it looks golden, usually 15 minutes is enough
Serve and enjoy!

This is so easy, you can change this to almost any type of pie you wish. But so easy especially with the kids and you are pushed for time