2 x 180 gram chicken breasts
A knob of butter
5 spring onions
100 grams mushrooms
1 heaped tbsp flour
2 tsp English mustard
1 heaped tbsp creme fraiche
150 ml chicken stock
1 sheet of pre rolled short crust pastry
Preheat the oven to 200 C. Cut the chicken breasts up into 1 cm strips and cook them for three minutes in a large pan with the butter and a glug of olive oil.
Slice the mushrooms and spring onions.
Add them to the chicken along with 1 heaped tablespoon of flour. Stir. Add 2 teaspoons of English Mustard, 1 heaped tablespoon of creme fraiche. Stir.
Pour in 150 ml of chicken stock and pick of the thyme leaves. Stir really well and grate in the nutmeg. Season and leave to simmer.
Take the chicken off the heat and tip the filling into an oven proof dish.
Cover with the pastry sheet and tuck the edges in. Decorate as desired. Quickly beat up an egg and brush it over the top of the pie.
Put it in the oven on the top shelf for around 15 minutes, until the top is golden brown.
This recipe is taken from Jamie Oliver's 30 Minute Meals, which was a Christmas present from my mum. I used Shortcrust pastry instead of Puff pastry, not for any particular reason (in fact it was because I forgot which one it said in the recipe when I was in the supermarket so I guessed...wrongly, but it was fine). I think I prefer short crust pastry anyway, and I halved the quantities of the original recipe as I made it for two. The pie was delicious.