This is nothing fancy its simple easy cooking excuse the pun, its excellent to get the kids involved and plus it is a crowd pleaser in our house because it involves pastry. The only tricky bit is the roux or in a fancier French cooking terms a Bechamel which is basically butter, flour, and milk. Do not panic I will take you through it, Enjoy.
Ingredients
• 4 tbsp of unsalted butter
• ½ cup of Milk
• ¼ of flour
• 1 cup of chicken stock
• 3 carrots diced
• 100g potatoes diced
• 100g of mushrooms diced
• 1 onion chopped
• 3 garlic cloves
• 100g of chicken breast shredded
• 1 tsp of Nutmeg
• 1 tsp of dried thyme
• 1 egg beaten for egg wash
• 100g of puff pastry
• Salt and Pepper to taste.
Pre heated oven 200 degrees
- In a pot of boiling water cook the carrots and potatoes for about 10-12 minutes do not cook them all the way through.
- In a pan with butter and oil cook onion and mushrooms for 5 minutes until they are soft, add the garlic and cook for another minute.
- Add the flower and keep stirring to get rid of the raw flour taste cook for 2 minutes, them add your milk stirring for another 2-3 minutes.
- Add you chicken stock, shredded chicken, carrots, potatoes, thyme and nutmeg to the pan and cover for 3-4 on low heat.
- Once you lift the lid you will see the sauce has thickened from the roux turn of the heat and leave for 3 minutes.
- Lay the puff pastry out flat on a smooth floured surface (so it does not stick) place your Pyrex or pie dish upside down and run a knife about 1.5cm from the edge around the whole dish.
- Egg wash the edges of your dish so the pastry will stick.
- Add your filling to the dish, place the pastry on top and pressing down on the sides to it sticks to the dish. Cover with egg wash along with slitting a small whole in the middle so the pie does not explode in the oven.
- Bake for 30 minutes in oven and enjoy
Easy Cooking 