Chicken and Mushroom Pie

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast fillet or 354g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Butter

  Unsalted

  3 ½ tbsp or 50g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ¼ cup or 305g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  1 tbsp or 7g

• Parsley

  Raw

  1 tbsp or 4g

• Puff pastry

  Frozen, ready-to-bake

  18 oz or 510g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a frying pan, add the chopped chicken, and fry until the chicken begins to turn white.
3. Add the mushrooms and continue to fry until the chicken is golden-brown.
4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
5. Melt the butter in a saucepan, stir in the flour, and cook for about three minutes, stirring constantly until it forms a thick smooth paste.
6. Mix the milk and broth together, then add nutmeg, pepper, and salt to taste. Pour the liquid slowly into the flour mixture, whisking constantly until smooth. Simmer over gentle heat, stirring constantly, for about five minutes or until the sauce thickens.
7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
8. Roll out the puff pastry to 1/4 inch thickness. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges, and trim. Brush the top of the pie with beaten egg and decorate with leaf shapes cut from leftover pastry.
9. Make two or three slits in the top of the pie to allow steam to escape, then bake in the oven for 20-25 minutes or until golden-brown on top.