Chicken & Mushroom Pie

1. 1

   1) Turn oven to 200C/ 400F.

2. 2

   2) Fill & boil kettle.

3. 3

   3) Put a large pan on a medium heat & a medium saucepan on a low heat.

4. 4

   4) Cut chicken into 1cm strips.

5. 5

   5) In a saucepan of oil & butter, cook the chicken for 3 minutes.

6. 6

   6) Throw in spring onions & mushrooms.

7. 7

   7) Add heaped tbspn flour & stir.

8. 8

   8)Add 2 tspns mustard, 1 heaped tbspn creme freche & 300ml chicken stock - stir.

9. 9

   9) Stir in thyme, nutmeg, salt & pepper.

10. 10

    12) Unroll sheet of puff pastry on to floured surface, lightly score it with a knife.

11. 11

    13) Pour chicken filling into baking dish.

12. 12

    14) Cover with puff pastry.

13. 13

    15) Brush a beaten egg over the top of the pie.

14. 14

    16) Decorate with a pastry flower

* Per serving · 4 servings · Values may vary.

No additional tips available.