INGREDIENTS
- 4 x Skinless Chicken Breasts
- A knob of Butter
- Bunch of Spring Onions
- 150 g Button Mushrooms
- 2 Teaspoons English Mustard
- 1 tspn of Creme Fraiche (optional for Dairy Free)
- 300 ml Chicken Stock
- a few sprigs of Thyme
- 1/3 of a Nutmeg (grated)
- 1 Sheet of Prerolled Puff Pastry - FOR GF use Careme shortcrust Pastry rolled out http://caremepastry.com/gluten-free-pastry/)
- 1 Egg
INSTRUCTIONS
- Cut the Chicken into thin strips
- Cook in a pan with a knob of Butter for a few minutes
- Meanwhile, trim the Spring Onions and wash Mushrooms - then slice and add to the pan
- Add Creme Fraiche, Mustard and Chicken Stock to the pan - stir well
- Add Thyme Leaves, Nutmeg, Salt and Pepper to the pan and leave to simmer
- Lightly dust the surface of your bench with flour and roll out the sheet of Puff Pastry
- Use a knife to create a light criss cross pattern to score it
- Take the pan of Chicken and pour it into a baking dish
- Cover the dish with the puff pastry tucking it in around the edges
- Beat an egg in a small bowl and then brush it lightly over the top of the pie
- Cook in the oven for around 15 minutes - or until golden