Chicken Mushroom Pie

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 Onion, finely diced
• 250g Chestnut Mushrooms, sliced
• 2 Garlic Cloves, minced
• 500g Chicken Breast, diced
• 2 tablespoons Plain Flour
• 300ml Chicken Stock
• 150ml Double Cream
• 1 teaspoon Dijon Mustard
• 1 tablespoon Fresh Thyme Leaves
• 320g Ready-Rolled Puff Pastry
• 1 Egg, beaten
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Heat the butter and olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the mushrooms and cook for 6–8 minutes until their moisture has evaporated and they begin to brown. Add the garlic and cook for 1 minute.
2. Add the diced chicken, season with salt and black pepper, and cook for 5–6 minutes until lightly browned.
3. Sprinkle over the flour and stir well to coat the chicken and vegetables. Gradually pour in the chicken stock while stirring until smooth.
4. Stir in the double cream, Dijon mustard and fresh thyme. Simmer gently for 5 minutes until the sauce is rich and thick. Remove from the heat and leave to cool slightly.
5. Preheat the oven to 200°C (180°C fan). Spoon the filling into a pie dish and cover with the puff pastry. Trim the edges, press to seal and cut a small steam vent in the centre.
6. Brush the pastry with beaten egg and bake for 30–35 minutes until deeply golden, crisp and the filling is bubbling. Rest for 10 minutes before serving.

instructions_source: editorial-classic