Recipe Index

Ingredients

• 2 tbsp butter, plus extra for frying
• 1 heaped tbsp flour
• 7 fl oz chicken stock
• 3 tbsp double cream
• squeeze of lemon juice
• sprig of fresh tarragon (optional)
• 1 medium green pepper, sliced
• handful button mushrooms, wiped and quartered
• 14 oz cooked chicken, shredded
• 8 oz ready-made puff pastry
• 1 medium free-range egg, beaten

Method

1. Heat the oven to 400°F while the sauce is made.
2. Melt the butter in a heavy-bottomed saucepan, add the flour, and cook it slowly over low heat for 3 minutes until it smells toasty.
3. Pour in the chicken stock, raise the heat, and stir constantly until the sauce simmers, then add the cream and simmer gently until it turns syrupy, finishing with the lemon juice and tarragon before turning off the heat.
4. Fry the shredded chicken, sliced green pepper and quartered mushrooms gently in a knob of the extra butter in another pan for 5 minutes, then stir them into the sauce.
5. Butter an ovenproof dish, add the chicken mixture, and roll the puff pastry out to about 1/4 inch thick on a floured surface.
6. Lay the pastry over the filling, trim the edges, use the trimmings for cut-out decorations if liked, cut a couple of steam holes, and brush the lid with the beaten egg.
7. Bake the chicken pie for 25 to 35 minutes until the top is nicely browned and the filling is piping hot, then rest it briefly before serving.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data