Chicken & Mushroom Pie

Ingredients

1. 4 organic free range skinless chicken breasts
2. 2 onions
3. 3 large spoons of plain flour
4. 300 ml chicken stock (if you haven’t got fresh you can use a cube)
5. 1 packet of button mushrooms
6. olive oil
7. Fresh thyme (a few sprigs)
8. 1 sheet of pre-rolled puff pastry – this is the one I use

Method

1. Place the flour and thyme into a zip lock bag and let the thyme infuse into the flour
2. Chop 4 skinless chicken and trim off fat into large chunks and place in into the zip lock with the flour and thyme and leave on the side.
3. Chop either one large or 2 small onions and fry until golden brown in a large saucepan
4. Wash and cut the button mushrooms in ½ and add to the onions
5. Add a little knob of butter to the pan and then add the chicken pieces – shake off the excess flour and brown
6. Add a little of the flour to thicken
7. Pour in the chicken stock slowly and bring to the boil (add the sprig of rosemary to the pan
8. After simmering for 10 mins transfer all the ingredients to a large oven proof dish (see dish below)
9. Place the pre rolled puff pastry on top and pinch down at the sides
10. Brush the pastry with a beaten egg or milk (I always use milk)
11. I always stick a sprig of Rosemary in the top and then place in a pre heated oven at 200 C for 25-30 mins until golden brown and risen