Bok choi, shiitake mushroom and creamy chicken pie – Food & Home Magazine
This chicken pie with bok choi and shiitake mushrooms is a comforting twist on the classic. Wrapped in flaky puff pastry, it's perfect for cosy nights in.
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Cooking tools:
- Cookie cutter
- Ramekin
- Pie dish
- Lattice cutter wheel
- Pastry brush
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Nonstick skillet
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Colander
- Kettle
- Spoon
Ingredients
- 300g dried shiitake mushrooms
- 30ml (2 tbsp) cake flour
- salt
- freshly ground black pepper
- 1,2kg skinless and boneless chicken thighs, chopped into bite-sized pieces
- 80g butter
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 3 large heads of bok choi, shredded
- 180ml milk
- 250ml (1 cup) fresh cream
- 100g fresh flat-leaf parsley, finely chopped
- 1 x 400g roll puff pastry, chilled
- 1 large egg, beaten
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