CHICKEN & MUSHROOM PIE
Steps:
- 1) Turn oven to 200C/ 400F. 2) Fill & boil kettle. 3) Put a large pan on a medium heat & a medium saucepan on a low heat. 4) Cut chicken into 1cm strips. 5) In a saucepan of oil & butter, cook the chicken for 3 minutes. 6) Throw in spring onions & mushrooms. 7) Add heaped tbspn flour & stir. 8)Add 2 tspns mustard, 1 heaped tbspn crème freche & 300ml chicken stock - stir. 9) Stir in thyme, nutmeg, salt & pepper. 12) Unroll sheet of puff pastry on to floured surface, lightly score it with a knife. 13) Pour chicken filling into baking dish. 14) Cover with puff pastry. 15) Brush a beaten egg over the top of the pie. 16) Decorate with a pastry flower
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