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1
First heat the oil in a frying pan.
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2
Add the chicken, cut into bite size but still chunky, pieces.
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3
Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
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4
Add the garlic, stir for 1 minute then turn out the heat.
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5
In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
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6
Continue to stir for 3 minutes over a fairly low heat.
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7
Mix together the stock and milk.
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8
Pour this gradually onto the flour, whisking all the time to avoid lumps.
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9
Allow to cook over a low heat for around 5 minutes, whisking frequently.
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10
Add the parsley, season with salt and nutmeg.
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11
If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
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12
It should just coat the back of a spoon.
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13
Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
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14
Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
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15
Now bake for 20-25 minutes in a hot oven, about 200u00b0C until golden brown and smelling delicious!
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16
I like to serve this with steamed broccoli and buttered jersey new potatoes.
