Chicken and mushroom pie

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A creamy, heartwarming meal that is made really easy by using pre-rolled puff pastry.

Ingredients

• 500 g (1 lb 2 oz) chicken breasts, skin removed
• 150 g (5.5 oz) button mushrooms, quartered
• 2 tablespoons plain flour
• 1 large leek, washed and sliced
• 1 clove garlic, peeled ad crushed
• 1 large onion, peeled and sliced
• ¼ teaspoon grated nutmeg
• 2 tablespoons melted butter
• ¼ cup chicken stock
• ¼ cup single cream
• Handful of freshly chopped parsley
• Sea salt and freshly ground black pepper

Mise en place

• Preheat the oven to 204° C (400° F - Gas 6)

Method

1. Melt the butter in a small pan and stir-fry the garlic for a minutes or so. Use little of it to grease a pie dish.
2. Cube the chicken 1.5 cm (1/2") cubes
3. Season the flour with salt, pepper and nutmeg and roll the chicken in the seasoned flour so that it's well coated.
4. Arrange the leeks and onions in the base of the pie dish.
5. Cover with the chicken and mushrooms.
6. Pour the remaining butter and garlic over the chicken pieces.
7. Mix the stock and cream together and pour over the chicken.
8. Roll out the pastry and cover the pie dish, cut a few slashes in the crust to let air out while it's cooking
9. Bake for 1 hour.
10. Remove from the oven and allow to rest for 5 minutes before serving.

Serving suggestions

Serve hot with peas and squash mash.

See also

• Get chicken pieces the economical way, joint the chicken yourself