Chicken pie

Serves 4

  • 4 chicken breasts (about 180g each)
  • Olive oil
  • A bunch of spring onions
  • 150g mushrooms
  • 1 heaped tablespoon plain flour plus extra for dusting
  • 2 teaspoons mustard
  • 1 heaped tablespoon crème fraiche
  • 1 chicken stock cube to make 300ml stock
  • A few sprigs of thyme or a teaspoon of herbs of your choice
  • 1 sheet of pre-rolled puff pastry
  • Salt and pepper
  • 1 egg
  1. Heat oven to 200C/400F/gas 6
  2. Cut the ends off the spring onions and wash the mushrooms and slice them all thinly
  3. Cut the chicken into 1cm strips
  4. Beat the egg in a small bowl
  5. Put 1 tbsp oil in a frying pan and fry the chicken for around 3 minutes
  6. Add the spring onions and mushrooms to the frying pan and give it all a good stir
  7. Add 1 heaped tbsp flour and stir again
  8. Add 2 tsps of mustard, 1 heaped tablespoon of crème fraiche and 300ml of chicken stock and stir well
  9. Add the herbs and a pinch of salt and pepper
  10. Leave to simmer on a low heat
  11. Carefully unroll the sheet of puff pastry onto a lightly floured surface
  12. Tip the chicken filling to an ovenproof dish. Preferably one slightly larger than the pastry
  13. Cover the filling with the pastry, tucking it in at the ednges
  14. Brush the egg over the pastry
  15. Cook the pie for around 15 minutes or until the pastry is golden
  16. Serve with potatoes and vegetables such as carrots, broccoli, peas, sweetcorn or green beans

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