Chicken Pie

Serves: 4

Prep: 30 minutes

Cook: 25 - 30 minutes

INGREDIENTS:

1 tbsp butter
4 chicken breasts, cut into 1 inch thick pieces
1 leek, cut into 2cm pieces
200g mushrooms, roughly sliced
350ml chicken stock
150ml double cream
1 heaped tsp wholgrain mustard
25g plain flour
375g ready-rolled puff pastry

METHOD:

Preheat the oven to 200°C/gas mark 6.
Heat the butter in a large frying pan over a medium heat until melted. Add the leek and mushrooms to soften up for 2–3 minutes.
Turn the chicken pieces in the flour before adding to the pan with the heat turned up high. Fry for 3-4 minutes until the chicken begins to colour.
Add the mustard and cream and let this simmer for a couple of minutes before adding the stock. Cook until the liquid has thickened.
Remove the mixture from the heat and leave to one side to cool.
Transfer the mixture to an oven proof dish (10 x 8 inch) then lay the pastry over the top, removing any overhanging pastry and pinch the edges to seal. Pierce several small holes in the top with a knife and brush the top with a whisked egg.
Place in the oven and cook for 25 - 30 minutes until golden brown.

NUTRITIONALS:(per serve)
CALORIES 740KCAL | CARBS 30G | PROTEIN 43G | FAT 50G

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