Easy Chicken & Mushroom Pie

Serves 4   Prep. Time

Ingredients

2 tbsp olive oil
3 chicken fillets (cut into 2½cm cubes)
salt & pepper
250g mushrooms (sliced)
60g butter
50g plain flour
1 chicken stock cube
625ml full fat milk
150g frozen peas
2 tsp dried tarragon
350g pack of ready rolled puff pastry or short crust if you prefer (cut into 2 squares leaving a generous lip over the size of your pie dishes)
Melted butter or beaten egg

Method

• Pre-heat oven to 200oC
• Heat the olive oil in a pot and add the chicken and a little salt and pepper
• Cook over medium heat for 20 mins until the chicken is cooked through. Remove with slotted spoon
• Add the mushrooms and fry until soft. Remove any liquid
• Add the butter to the pot. When melted and add the flour and crumbled stock cube
• Whish briskly to a smooth paste
• Take off the heat and gradually add the milk. Whish constantly ensuring there are no lumps
• Put back on the heat. Let it come to the boil and simmer for a few minutes until it becomes a thick sauce
• Put the peas in a sieve and pour over a kettle of hot water
• Add the peas, tarragon, chicken & mushrooms to the sauce and mix well
• Empty contents into 2 pie dishes (or 1 big one)
• Cover with the pastry and cut around the edges with a sharp knife
• Baste with beaten egg or melted butter and seal edges with a fork
• Cut a small slit in the pastry to let the steam escape
• Bake in the pre-heated oven for about 20mins until golden brown