Easy Chicken and Mushroom Pie
found in Mains - Meat Dishes
 | 9 SPs |
Prep: 20 minutes
Cook: 50 minutes
Difficulty:
Moderate
A hearty pie is a real treat on a chilly evening. This one has a tasty chicken and mushroom filling, topped with light puff pastry.
Ingredients
- 15g low-fat spread
- 2 leeks, trimmed and thinly sliced
- 250g chestnut mushrooms, thickly sliced
- 3 tbsp flour (plain)
- 300ml chicken stock
- 150g half fat creme fraiche
- 1 tbsp wholegrain mustard
- 300g chicken breasts, shredded
- 1 bunch(es) tarragon, leaves picked and roughly chopped
- 225g puff pastry
- 1 egg, lightly beaten
- 400g new potatoes
- 300g green beans, trimmed
Directions
1
Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7.
2
Melt the spread in a pan over a medium heat. Add the leeks and mushrooms and cook for 5 minutes, or until softened. Season to taste, then stir in the flour and cook for 2 minutes. Gradually add the stock, followed by the creme fraiche. Cook for 5 minutes on a low heat, stirring often, until the sauce has thickened, then stir in the wholegrain mustard.
3
Stir in the chicken and tarragon into the sauce, then spoon the mixture into a round pie dish. Top with the pastry, pressing it along the edge of the dish to seal and trimming off and discarding any excess. Cut a small cross in the centre of the pastry, then brush all over with the beaten egg.
4
Bake for 35 minutes, or until the pastry is golden.
5
Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the beans for the last 5 minutes of cooking time. Drain the vegetables and serve with the pie.
