This pie is perfect for these rainy days like the ones we are having here in madrid lately. With a crispy crust and creamy and lemony filling is a match made in heaven.
Another plus is that you probably already have all the ingredients at home. Roast chicken leftovers, sliced mushrooms, lemon…see?
Scroll down to see the rest of the ingredients and enjoy!
- 1 tbsp butter
- 1 medium onion diced
- 100 g sliced mushrooms
- 300 g roast chicken shredded
- 200 g puff pastry
- The zest of one lemon (strips or shreds)
- 3 tbsps crème fraîche
Preheat oven to 180 C (350 F).
Melt butter in a pan and add onion. Sauté for a couple of minutes until soft. Add mushrooms and keep cooking and stirring until lightly golden brown. Remove from heat.
Add chicken, lemon and crème fraîche and stir well.
You may bake into individual ramekins, it will yield 3 or 4 servings.