Chicken Pie

Ingredients

two skinless/boneless chicken thighs

1 white onion

two large carrots

handful of mushrooms

25g butter

25g plain flour

250ml milk

chicken stock cube

125ml water

ready made puff pastry sheet

salt

white/black pepper

white wine vinegar

garlic

dijon mustard

Directions

1. cut up the chicken into bite sized pieces and pan fry in a splash of oil until browned. Set aside.

2. Dice the onion, carrots, and mushrooms, pan-fry in oil until softened. Add salt, pepper, garlic, and a splash of white wine vinegar to taste.

3. In a separate pan, melt the butter on a medium heat. Add the flour and mix to a paste. Cook for a couple of minutes. Slowly whisk in the milk, cook until thickened. Add the stock cube and water and season. Mix well until thick.

4. Mix the above three components together with a tablespoon of mustard. Cover and cook on low heat for ~5 mins or so until everything is incorporated.

5. Add to a pie dish and cover with puff pasty. Crimp the pastry down around the edges to seal. Stick some holes in the pastry surface to let the steam out and add any pastry decoration you like. Beat an egg and brush the pastry with it.

6. Cook at 200C (fan oven) for 20-30 mins, until the pastry is puffed up and golden