Serves 4
Preparation time 20 minutes
Cooking time about 35 minutes
2 tablespoons vegetable oil
1 onion, chopped
1 garlic clove, crushed
125 g (4 oz) mushrooms, sliced
1 tablespoon plain flour
300 ml (½ pint) chicken stock
500 g (1 lb) cooked chicken, cut into cubes
1 tablespoon chopped flat leaf parsley
375 g (12 oz) ready-made puff pastry (preferably made with butter), thawed if frozen
beaten egg, to glaze
salt and pepper
Heat the oil in a frying pan over a medium heat. Add the onion and fry for about 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and mushrooms and cook for another 2 minutes.
Remove the pan from the heat and stir in the flour. Slowly add the stock, a little at a time, and stir until well mixed. Return the pan to the heat and bring to the boil, stirring until thick and smooth.
Stir in the cooked chicken and parsley. Season with salt and pepper. Mix well, then put in a 1.2 litre (2 pint) pie dish or similar-sized ovenproof dish.
Roll out the pastry on a lightly floured surface to a shape just larger than the dish and put it over the pie. Brush the edge of the pie dish with beaten egg, add the pastry lid, press on to the dish edge then trim any excess pastry. Push down the edges to seal, crimping the edges with a finger and a small knife. Using a sharp knife, decorate the top of the pastry with crisscross lines, brush with the beaten egg and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until the pastry is puffed and golden brown.
For chicken & mushroom potato pie, peel and cut 500 g (1 lb) floury potatoes and 250 g (8 oz) swede into chunks. Cook in a saucepan of boiling water for 15 minutes until tender. Drain, tip back into the pan and mash with 25 g (1 oz) butter and 3 tablespoons milk. Season with salt and pepper. Spoon over the hot chicken and mushroom filling in the pie dish, dot with 25 g (1 oz) extra butter and cook under a preheated very hot grill for a few minutes until golden. Serve hot.