Chicken Pie

A lovely, light and flavoursome chicken pie tonight, loosely based on a recipe from Jamie Oliver's "30 Minute Meals".  I used chicken thigh fillets in place of the chicken breasts. I didn't have any spring onions so I used a couple of shallots instead. I was out of mushrooms and also substituted english mustard for dijon mustard. Even so it tasted great, sometimes you just need a good base recipe and you can experiment from there.  The recipe below is the recipe taken from the book.

Ingredients
Serves 4
4 x 180g skinless chicken breasts
a knob of butter
olive oil
a bunch of spring onions
1 heaped tbsp plain flour
2 tsp English mustard
1 heaped tbsp of creme fraiche (I used sour cream)
300ml chicken stock
a few sprigs of thyme 
1 sheet of pre-rolled puff pastry
1 egg (I brushed with milk)

Method
Slice the chicken breasts into thin strips. Put a lug of olive oil and a knob of butter into a hot, large, pan. Add the chicken and cook for 3 minutes or so. Meanwhile quickly trim the spring onions and wash the mushrooms, slice them and add them to the pan with 1 heaped tbsp of flour and stir. Add 2 tsp of mustard, 1 heaped tbsp of creme fraiche and 300 ml of chicken stock and stir well. Pick the thyme leaves and stir into the pan. Leave to simmer for approx 5-10 minutes.

Unroll the sheet of puff pastry onto a clean floured surface. Use a small knife to lightly crisscross and score it. Take the chicken off the heat. Tip the filing into an ovenproof baking dish slightly smaller than the sheet of pastry. Cover the filling with the pastry sheet, tucking it in at the edges. Brush the top of the pie with a beaten egg. Put in the oven at 200C and cook on the top shelf for about 15 min or until golden.