Chicken and Mushroom Pie (HC)
Ingredients
125g chicken, thighs or breast meat with no bone or skin, cut bite-sized pieces
1 tsp black pepper
1 tsp olive oil
1 small onion, diced
100g mushrooms, sliced
1 tsp plain flour
250ml chicken stock (made with ½ low sodium chicken stock cube)
½ tsp English mustard
½ tbsp crème fraiche
¼ sheet pre-made puff pastry
To serve:
100g broccoli
100g cauliflower or mixed vegetables of your choice
Instructions:
Preheat the oven to 220 °C / 200 °C Fan (425 °F) Gas 7.
Season the chicken well with black pepper.
Heat the oil in a frying pan and brown the chicken.
Add the onion and mushrooms and cook for approx. 5 minutes or until the vegetables have softened.
Sprinkle over the flour. Mix through and cook for 1 minute.
Then pour over the chicken stock, add in the mustard and mix well. Simmer for 4 minutes while the mixture thickens.
Remove from the heat and allow to cool slightly.
Mix in the crème fraiche and add to a suitable ovenproof dish.
Cover with the puff pastry and cut two slits into the pastry to allow steam to escape.
Place in the preheated oven and cook for 15 minutes or until the pastry is well-risen and golden brown.
While the pie is cooking, cook the broccoli and cauliflower in a pan of simmering water for approx. 10 minutes.
Serve together and enjoy.
