Fancied a chicken pie tonight, so here is the recipe.
4 Chicken Breast (diced)
A knob of butter
2 tbsp olive oil
a bunch of spring onions (chopped)
150g mushrooms (sliced)
1 heaped tablespoon of flour
300ml of chicken stock
2-3 tbsp cream
1 tsp mustard (Colemans)
a few sprigs of fresh thyme (or 1/2 teaspoon of dried thyme)
1/2 tsp of ground nutmeg
Pre-rolled puff pastry
1 egg (beaten)
Salt & pepper
Put the olive oil and a knob of butter into a large pan. Add the chicken and cook for about 3 minutes.
Add the spring onions and mushrooms and fry for 2 more minutes.
Add 1 heaped tablespoon of flour and stir.
Now add 1 tsp of mustard, the cream and 300ml of chicken stock and stir well.
Add thyme leaves (you can use dried thyme too) and stir into the pan with the nutmeg, and a good pinch of salt and pepper and leave to simmer for about 10 minutes.
Put the chicken filling in an ovenproof dish and cover with your pre-rolled pastry making sure you cover the edges. You need to score the pastry to allow the steam to come out.
Brush the pastry with the beaten egg and place in the oven for around 20-25 minutes at 180c or until pastry is golden.
Serve with either mashed or boiled potatoes with a veg of your choice on the side.
White wine goes well with chicken meals.
I used Colemans mustard which is very strong… you may want to add more mustard depending on the brand. I also used pre-rolled pastry as I was feeling a bit lazy today, but will post a recipe shortly of a good home made pastry shared by a friend who used to own a cake shop 🙂