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Friday, 11 December 2015

Chicken and Mushroom Pie


250g ready to roll puff pastry
50g butter
500g chicken pieces
salt and pepper
1 medium onion
1 tsp ground nutmeg
1 bay leaf
1 tsp thyme
250g mushrooms
100ml single cream
1 tbsp flour
1 tsp mustard
300ml chicken stock
milk to glaze


  1. Preheat oven to 200C.
  2. Melt the butter on a gentle heat and add the chicken, season with salt and pepper as necessary and fry for a few minutes.
  3. Add the onions, nutmeg, bay leaf and thyme and continue to fry until the onions are beginning to soften.
  4. Then add the mushrooms and continue to fry until they are softening.
  5. Add the cream and flour mixing together well, add the mustard and chicken stock.
  6. Mix well and turn to a low heat to simmer gently for about 5 minutes.
  7. Place into a pie dish and top with pastry and glaze with milk.
  8. Bake in the oven for 20-30 minutes or until the pastry is nicely golden brown.
Serve with roast potatoes or mash potatoes and seasonal vegetables.

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