CHICKEN & MUSHROOM POT PIE
#homecookedmeals; #chickenmushroompotpie

Yields: 4 portions

Ingredients
For the filling
○ 1 tbsp olive oil
○ 1 large onion, finely chopped
○ 2 garlic cloves, crushed
○ 350g/ 2 chicken breasts, cut into small chunks
○ 250g/ 5 large mushrooms, sliced
○ 1 chicken stock cube, dissolved in 1 cup boiling water
○ 1 cup milk
○ 1/2 cup plain flour
○ 2 Tbsp cornflour
○ 2 tsp thyme/rosemary
○ 1 tsp Salt
○ 1/4 tsp white pepper

For the crust
○ 375g pack puff pastry

For serving
○ Rice & Peas

Method
For the filling
1. Spice the chicken with salt and pepper and fry in the olive oil until just cooked, not browned.
2. Add onions and fry for 5 minutes until onions are soft.
3. Add mushrooms and fry for 5 minutes until juices have released, do not fry those juices dry.
4. Add garlic, chicken stock and thyme/rosemary.
5. Mix the flour and cornstarch in the milk, making sure there are no lumps.
6. Add the milk slurry to the pan. Stirring constantly, bring the mixture to a boil until the sauce has thickened, about 10 minutes or so.
7. Pour the cooked mixture into an oven-safe baking dish.
8. For best results this should be left aside for 15 minutes to cool down in order to ensure that the crust puffs up nicely. If, however you're in a hurry like me, you can go ahead and place the crust over the filling so that it hangs over the edges of the dish. Use a rolling pin (or a bottle) and roll over the edges of the baking dish to ensure that the dough seals onto the baking dish.
9. Remove the access dough and brush some milk over the crust.
10. Bake in a 180C oven for 20 minutes or until golden brown

For serving
11. Serve on rice with garden peas or petit pois peas on the side.