This evening I ask my hubby what he wanted for tea and gave him the options, immediately after chicken pie was mentioned – ‘chicken pie’ was chosen!
So I decided to make chicken and mushroom pie and serve with carrots and peas, not sure where I got the base recipe from but if you fancy it here goes:
Skinless chicken breasts 3-4, chopped into 2cm cubes
1 medium onion, chopped
1 potato, chopped
250ml vegetable/chicken stock
1 sheet puff pastry
2 tsp milk
*Optional: Carrots, Mushrooms, Peas
Toss chicken cubes into flour – shake off excess. Combine meat, *carrots and stock in a medium pan – bring to the boil then simmer covered for 45 minutes or until chicken cooked. Transfer to dish and allow to cool for 10 minutes. *Add peas and mushrooms and place pastry over filling – trim to fit dish, add decoration if wish and make 2 small cuts in top. Brush with milk and bake in oven at 200c for 15 minutes Serve with gravy if desired – we do!