Serves: 4

Ingredients:

• 1 large sheet of puff pastry
• Olive oil
• 600g chicken breast, cut into 2cm cubes
• 2 large spring onions, diced
• 1/4 teaspoon nutmeg
• 2 bay leaves
• Small bunch of fresh thyme, roughly chopped
• 200g sliced mushrooms
• 1 heaped tbsp creme fraiche
• 1 heaped tsp plain flour
• 1 heaped tsp dijon mustard
• 300ml water + 1 tbsp stock paste

Method:

1. Preheat oven to 200°C
2. Get out 1 sheet of puff pastry to defrost
3. Add olive oil to a pan on medium-high heat
4. Add diced chicken breast and fry until almost cooked through
5. Add spring onions, nutmeg and bay leaves. Cook for another minute or two to soften the onion
6. Add mushrooms and cook for another minute
7. Add 1 heaped tbsp creme fraiche, 1 heaped tsp plain flour, 1 heaped tsp dijon mustard, 300ml water and 1 tbsp stock paste
8. Stir until the sauce is combined and starts to thicken
9. Take the pan off the heat and empty pie filling into an oven safe dish
10. Place the sheet of puff pastry on top and tuck in the edges. Cut a small ‘X’ in the centre to let the steam escape
11. Crack an egg into a small bowl and whisk. Brush the pastry with the beaten egg
12. Place dish in the centre of the oven and cook until golden brown approx. 15 to 20 minutes