Chicken and mushroom pie

Chicken and mushroom pie

Ingredients

• 55g (2oz) butter
• 1 onion, peeled and sliced
• 300g (10½ oz) mushrooms, halved
• 2 garlic cloves, peeled and chopped
• 2tbsp chopped fresh thyme
• 40g (1½ oz) plain flour
• 150ml (5fl oz) dry white wine
• 300ml (10fl oz) chicken stock
• 4 ready-roasted chicken breasts, cubed
• 142ml pot double creamch
• 250g packet ready-rolled puff pastry
• 1 egg, beaten
• Sprigs of thyme, to garnish

Method

Preheat the oven to 200°C (400°F, gas mark 6). Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.

Add the white wine and the chicken stock, bring to the boil and simmer until thickened.

Stir in the chicken, simmer for 5 mins, add the cream and season. 

Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.

Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash and minted peas.

..............................................................
Source goodtoknow.co.uk