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Serves 4

INGREDIENTS:

12 oz. boneless chicken, cut into 1/2 cubes
1 large red onion, finely chopped
1 large carrot, cut into chunks
4 celery sticks, thinly sliced
8 oz. oyster mushrooms, thinly sliced
1 cup chicken bouillon
1 cup red wine
1 tsp. parsley, finely chopped
1 tsp. thyme, finely chopped
1 bay leaf
1 tsp. marjoram, finely chopped
1 tbsp. cornstarch
1 tbsp. water
4 oz. self-raising flour
2 oz. vegetable suet
4 tbsp. cilantro, finely chopped
1 tsp. salt
1 tsp. black pepper

METHOD:

Preheat oven to 400 F (200 C). Mix cornstarch and water until smooth. Set aside until needed.

Using a food processor, combine flour, vegetable suet, cilantro, salt and black pepper. Mix until a dough ball forms. Divide into 8 balls and set aside until needed.

Put remaining ingredients in a deep ovenproof dish. Bake in oven for 1 hour 15 minutes until chicken juices run clean. Stir in cornstarch mixture and put dumplings on top. Remember to leave space between the dumplings for expansion. Serve hot with crusty bread.