Jeera Chicken and Mushroom Pie

Yield: 4 servings

A quick and easy alternative to a traditional chicken pie, enhanced by the warm flavour of our Jeera Sauce.

• 1 Tbsp. butter
• 1 Tbsp. oil
• 2 boneless skinless chicken breasts
• 200g mushrooms, sliced
• 1 cup of Umi’s Kitchen Jeera Simmer Sauce
• 1/2 cup yoghurt
• 1/2 package frozen puff pastry, thawed

1. Preheat oven to 400 degrees.
2. Heat butter and oil in a pan.
3. Cut chicken into bite-sized pieces. Saute chicken in butter and oil for 5 minutes.
4. Add mushrooms and continue cooking until most of the mushroom liquid has evaporated.
5. Add Umi’s Kitchen Jeera Simmer Sauce and yogurt and heat to just below boiling, while stirring.
6. Pour into a 9″ standard pie plate and let cool.
7. Meanwhile, roll out puff pastry on a lightly floured surface.
8. Brush the edge of the pie plate with water.
9. Lay pastry over chicken mixture, crimp edges and trim excess.
10. Make 2 or 3 slits in the pie top
11. Bake for 20-25 minutes. Serve warm.