Chicken Mushroom Pie
A homemade chicken pie with chunks of chicken in a creamy, rich mushroom sauce is still one of the most comforting mid-week meal on a cold winter's night. I am using a ready-made shortcrust pastry for quickness and you will have a hearty and delicious pie to enjoy without too much effort. Prep time 15 mins Cooking time 40 mins INGREDIENTS: 350g mini chicken fillets, cut into thirds 250g chestnut mushrooms, sliced 7-8 spring onions, sliced about 2" diagonally 1 heaped Tbsp all-purpose flour 30g knob of butter 2 tsp dried thyme lashings of ground black pepper 1 Tbsp English mustard powder, dissolved in 15mls of water 2-3 Tbsp creme fraiche 1/4 tsp grated nutmeg 150ml chicken or vegetable stock 1 packet of shop-bought shortcrust pastry (may require 2 packets if making a pie bigger than 7") Salt, season to taste METHOD: 1) Pan-fry the chicken with a little oil until almost cooked, then add the mushrooms and spring onions - cook for another 2 minutes until they have soften...