Easy chicken and mushroom pie from Lynne Mullins

Easy chicken and mushroom pie

750g cooked chicken breast fillets, chopped

1 tbsp olive oil   

1 small onion, chopped

2 tbsp plain flour

½ cup chicken stock

1 cup milk, plus extra

1/2 cup pouring cream

1 cup sliced mushrooms

3 tbsp chopped flat-leaf parsley

1 sheet purchased puff pastry

 

Pre-heat oven to 200C.

Heat olive oil in a medium saucepan and cook onion for about 3-5 minutes or until soft. Add flour and stir for one minute. Combine stock, milk and cream in a jug and gradually stir into onion mixture and cook stirring constantly until mixture boils and thickens. Add mushrooms and cook for about 3 minutes then stir in chicken and parsley and spoon mixture into a lightly greased ovenproof dish (6 cup capacity) and cool. When cold brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges. Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape. Bake for 20-40 minutes (depending on type of pastry) or until pastry is golden and cooked.

Serves 6

Note: Raw chicken breasts can be poached in 2 cups chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.