Chicken and Field Mushroom Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set the oven to 375°F.
  • Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
  • Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
  • Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
  • Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
  • Season the flour really well and add to the pan, stirring well to incorporate all the juices.
  • Add the Dijon mustard, stir again and then slowly pour in the stock.
  • Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
  • Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
  • Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
  • Meanwhile, add the crème fraiche to the chicken and stir really well.
  • Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
  • Bake for 15-20 minutes, until the potatoes are golden and brown.
  • Serve with buttered greens or peas.
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