This delicious chicken and mushroom pie can be made the night before - so you can return home for the ultimate post-work convenience.
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
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.
Your local Northern Ireland Moy Park stockist: