Ingredients
- 1 kg small diced chicken
- 1 diced onion
- Handful sliced leek
- 2 cups frozen veg corn, carrot, peas
- 250 g halved button mushrooms
- 2 crushed garlic
- 1 teaspoon wholegrain mustard
- 4 heaped tablespoons plain flour
- 1 litre chicken stock
- 300 ml thickened cream
- 2 sprigs fresh thyme 1 teaspoon dry thyme
- 1 tablespoon semi dried mixed herbs
- Salt & cracked black pepper
Instructions
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First cook your chicken in olive oil, towards end of cooking throw in mushrooms.
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Set aside.
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Using the same pot add 100g butter & sautee onions & leeks for a few minutes, add garlic & mustard, cook for a minute before adding the flour.
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Cook off the flour briefly before slowly pouring in the stock whilst whisking.
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Once smooth add your herbs, bring up to a simmer then add your chicken back in with the mushrooms & frozen vegies.
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The cream goes in at this point.
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Season well with salt & pepper, cook for 5min then turn off heat & cool.
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To use you can make your pies in a pie maker or add the filling to pie dishes & top with puff pastry & bake at 180c.
Notes
NOTE: this makes. 1 large family pie + 6 mini pies. Half quality if needed.
** You can use pre shredded chicken
** You can use pre shredded chicken
