Chicken and Mushroom Pie Ingredients: - 1 large or 2 small Chicken Breasts - Salt and Pepper to taste - 1 tsp Garlic Powder - 1 tsp Onion Powder - Sprinkle of Thyme - 1 White Onion or 2-3 Shallots - 3 Garlic Cloves - 150g Chestnut Mushrooms - Small knob of Butter - Large pinch of Fresh Thyme - 1 tbsp Plain Flour - 1 cup Vegetable Stock (250-300ml) - 125ml Double Cream - 100ml Milk - Large pinch of Fresh Parsley - Large pinch of Fresh Chives - 1 Pack Ready Made Puff Pastry - 1 Egg (beaten) Method: 1. Heat some oil in a pan, and add in small diced chicken breast. Season with salt, pepper, garlic powder, onion powder and thyme. Cook through, then remove from pan and set aside. 2. Dice the onion and slice the garlic. Heat a splash of oil in the same pan, add the onion and garlic then cook for 5 minutes whilst stirring. 3. Then add the chopped mushrooms and stir. Add the butter and stir till melted. Add the thyme leaves, and a pinch of salt and pepper. Stir and cook for 2 minutes. Then add the flour, stir, then the veg stock. 4. Heat and stir till the sauce starts to thicken. Add the chicken back in and stir. Add in the milk and cream. Increase the heat, stir the mix till it thickens. Taste and adjust salt as required. Then add chopped parsley and chives and stir and cook till the sauce is runny but thick. 5. Set then mix aside and let cool completely (important). 6. Get small individual sized dishes. Brush with oil, and then line with the puff pastry. Fork/knife some holes into it. 7. Add in the chicken and mushroom pie mix. Then using more puff pastry, place on top to form a pie. Seal the edges with a fork, and cut away any excess. 8. Cut a few slit into the top. Brush the top of the pie(s) with beaten egg. Place the pie in the oven, gas mark 6, 20-25 minutes. If it looks like it needs a little longer, feel free to do that. Then you’re done. #chickenpie #chickenandmushroompie #familymeals #easymeals