Coconut chicken and mushroom pie


  1. Line a pie tin with the pastry and prick it. Bake for 8 minutes at 180°C.
  2. Cut the cutlets into strips and season them, then poach them in the coconut milk for a few minutes. Remove the chicken. Mix The Laughing Cow with the coconut milk and add the eggs.
  3. Cook the mushrooms in quarters with a little water and salt, covered.
  4. Arrange the drained chicken cutlets and the mushrooms in the pre-cooked pie crust. Pour in the coconut milk mixture.
  5. Bake for 20 minutes at 180°C.
    Sprinkle with grated coconut when removed from the oven.

Practical informations