I’ve always dreamt of eating a good savoury pie again, since I’m sensitive to gluten having a pie was kind of always out of the question. Until I discovered the frozen Kinnikinic Gluten Free Pie Crusts at our local Walmart and knew I had to try it and was not disappointed. This Chicken and Mushroom Pie recipe is my husband’s but thought I’d share this scrumptious pie recipe. It is mouthwatering.
INGREDIENTS
FOR THE FILLING
• 1 box of Kinnikinic Gluten Free Pie Crusts (frozen or any pie crust)
• 227g mushrooms
• 3-4 skinless chicken breasts
• 2 tbsp olive oil (or any oil of your choice)
• 1½ onions, chopped
• 1 carrot chopped into small blocks
• 1 cup water
• 1 can cream of chicken soup
• 1 can cream of mushrooms soup
• 1 chicken stock cube
• 1 chilli
• A pinch of salt and pepper
• 1 egg (egg wash for pie)
INSTRUCTIONS
- Preheat oven at 170° C or 325° F.
- In a medium pot, add oil on a low to medium heat. Add onions, garlic, chilli and carrots and sauté 4-5 minutes until golden brown.
- In a separate pot boil chicken in water until cooked. Take out chicken and place on a plate. Cut chicken breasts into pieces.
- Use the chicken broth (chicken water) add the stock cube and mix until cube dissolved.
- Add chicken stock to the onion mixture. Let it simmer for 2-3 minutes.
- Slice up mushrooms. Add mushrooms and chicken to the onion and stock mixture.
- Add the cans cream of chicken and cream of mushroom to the chicken and mushroom mixture and stir for about 5 minutes.
- Add salt and pepper.
- Once done put pot aside and let it cool down.
- For the pie, follow the pie instructions on the box.
- Add chicken and mushroom filling to the pie. Beat egg in small bowl to make egg wash and baste over pie. Place in oven and bake for 45 minutes at 170° C or 325° F.
Enjoy!
CocoaGirlinToronto 