Chicken and Mushroom Pie Lasagne
Ingredients
- Richmond Foods chargrilled chick'n strips
- Sliced button mushrooms (equal quantity to chicken)
- Bisto hot and spicy gravy granules
- Water (a little)
- Tarragon
- Napolina lasagne sheets
- Jus-Rol puff pastry (70g)
- Egg (for brushing)
- Broccoli
Cheese sauce
- 6 Laughing Cow lightest cheese triangles
- 250 ml boiling water
- Oxo meat free chicken flavour stock cube
- Onion salt
- Garlic powder
- 1 tablespoon cornflour (mixed with cold water)
Preparation
Fry the chargrilled chicken strips with an equal quantity of sliced button mushrooms.
Prepare the gravy by mixing Bisto hot and spicy gravy granules with a little water and adding tarragon.
Make the cheese sauce by whisking 6 Laughing Cow lightest cheese triangles with 250 ml boiling water, Oxo stock cube, onion salt, and garlic powder until it begins to thicken, then add the cornflour mixture mixed with cold water.
Boil the lasagne sheets in a little water in a frying pan until softened.
Layer the chicken and mushroom mixture, gravy, cheese sauce, and lasagne sheets in a 1-pound loaf tin.
Top with 70g Jus-Rol puff pastry and brush with beaten egg.
Bake in a preheated oven at 190°C for 25 minutes.
Serve with broccoli.
Notes
This recipe is perfect for two portions using a 1-pound loaf tin.
