Ingredients
- 4 skinless Moy Park chicken breasts
- Knob of butter
- Bunch of spring onions
- 150g button mushrooms
- 1 heaped tbsp of plain flour, plus extra for dusting
- 2 tsp English mustard
- 1 heaped tbsp crème fraîche
- 300ml chicken stock (organic if possible)
- Few sprigs of fresh thyme
- 1/3 of a nutmeg (for grating)
- 1 sheet of pre-rolled puff pastry
- 1 egg
Method
- Preheat oven to 200°C/400°F/gas mark 6.
- Slice the chicken breasts into 1cm strips. Put some olive oil and butter into a hot, large, wide pan. Add the chicken and cook for approx. 3 minutes.
- Meanwhile, trim the spring onions and wash the mushrooms, then slice. Add to the pan with 1 heaped tbsp of flour and stir.
- Add 2 tsp of mustard, 1 heaped tbsp of crème fraîche and 300ml of chicken stock. Stir well.
- Pick the thyme leaves and stir into the pan with a few gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
- Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it.
- Take the pan of chicken off the heat. Pour the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approx. 30 x 25cm).
- Cover the filling with the pastry sheet, tucking it in at the edges (the more homemade looking the better!).
- Beat the egg, brush it over the top of the pie.
- Put into the oven and cook on the top shelf for around 15 minutes, or until the pastry is golden. The sauce of the pie makes a great gravy for the whole dinner!
- Top Tip: Serve with thick-cut chips.