I don't tend to cook much in my house and when I do it tends to be something quick and easy or a microwave meal. Whilst I was doing my Bronze Duke of Edinburgh award last year I decided to choose cooking as my skill and my favourite thing to make was this chicken pie which is loved by all my family and I'm sure you will enjoy it too!
Ingredients*:
4x 180g skinless chicken breasts
a bunch of spring onions
150g button mushrooms
1 heaped tablespoon of plain flour
2 teaspoons of English mustard
1 heaped tablespoon of creme fraiche
300ml chicken stock
1 sheet of puff pastry
1 egg
4x 180g skinless chicken breasts
a bunch of spring onions
150g button mushrooms
1 heaped tablespoon of plain flour
2 teaspoons of English mustard
1 heaped tablespoon of creme fraiche
300ml chicken stock
1 sheet of puff pastry
1 egg
*Disclaimer: this recipe serves 6 but because my grandparents were over there was 7 of us therefore I added more of the ingredients
Step 1: Pre-heat the oven to 200oC/ 400oF/ gas mark 6 (if using a fan oven set the temperature to 200oC)
Step 2: Cut the chicken into 1cm ish strips and place them in a large wide pan along with a lug of olive oil and a knob of butter, cook this for 3 minutes or so
Step 3: Slice the spring onions and mushrooms and add them to the pan with the flour, once the chicken is cooked, and stir
Step 4: Add the mustard, creme fraiche, and chicken stock to the pan, leave to simmer
Step 5: Lightly dust a clean surface and unroll the pastry, use a small knife to gently crisscross the surface
Step 6: Take the pan off the heat and tip into an oven-proof dish which is smaller than the sheet of pastry
Step 7: Cover the dish with the pastry and tuck in the edges (like in the picture), beat an egg and the brush over the top of the pie
Step 8: place on the top shelf of the over and cook for about 15 minutes or until golden
Step 1: Pre-heat the oven to 200oC/ 400oF/ gas mark 6 (if using a fan oven set the temperature to 200oC)
Step 2: Cut the chicken into 1cm ish strips and place them in a large wide pan along with a lug of olive oil and a knob of butter, cook this for 3 minutes or so
Step 6: Take the pan off the heat and tip into an oven-proof dish which is smaller than the sheet of pastry
Step 7: Cover the dish with the pastry and tuck in the edges (like in the picture), beat an egg and the brush over the top of the pie
We had steamed veg with ours but you could have mashed potato and baked beans if you fancied!
Esmee x
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