Easy chicken & mushroom pie
12
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
A hearty pie is a real treat on a chilly evening. This one has a tasty chicken and mushroom filling, topped with light puff pastry.
Ingredients
Low Fat Spread
15 g
Leek
2 medium
Mushrooms
250 g
Plain White Flour
3 tablespoon(s), level
Chicken stock cube(s)
1 cube(s)
Half Fat Crème Frâiche
150 g
Wholegrain Mustard
1 tablespoon(s), level
Chicken breast, skinless, grilled
300 g
Tarragon, fresh
15 g
Ready rolled light puff pastry sheet
225 g
Egg, whole, raw
1 medium, raw
New potatoes, raw
400 g
Green Beans
300 g
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7.
2
Melt the spread in a pan over a medium heat. Add the leeks and mushrooms and cook for 5 minutes, or until softened. Season to taste, then stir in the flour and cook for 2 minutes. Gradually add the stock, followed by the crème fraîche. Cook for 5 minutes on a low heat, stirring often, until the sauce has thickened, then stir in the wholegrain mustard.
3
Stir the chicken and tarragon into the sauce, then spoon the mixture into a 23cm round pie dish. Top with the pastry, pressing it along the edge of the dish to seal and trimming off and discarding any excess. Cut a small cross in the centre of the pastry, then brush all over with the beaten egg.
4
Bake for 35 minutes, or until the pastry is golden.
5
Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the beans for the last 5 minutes of cooking time. Drain the vegetables and serve with the pie.
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