Chicken and Mushroom Pot Pie

Ingredients

 Cream Sauce

• Butter (melted) 4 tbsp
• Flour 2 tbsp
• Chicken Stock ½ cup
• Whipping cream or milk ½ cup
• Salt & pepper Pinch

 Chicken Filling

• Mushroom, sliced 4 buttons
• Chopped & sauté 1 onion
• Carrots, cubed 2 tbsp
• Corn kernels or green peas 2 tbsp
• Chicken breasts, poached & cubed 1 pc
• Dried thyme 1/8 tsp
• Hardboiled egg (cut into 12 pcs) 1
• Salt & pepper
• beaten egg for glazing
• Mix herbs (for garnishing)
• Oil 2 tbsp

Method

1. Preheat oven to 180’C.
2. Heat oil and then saute onion, then add in carrots, corn kernels, mushroom and chicken. Cook for about 2 minutes then add in seasoning (salt, pepper and thyme).
3. Mix all the chicken filling in a bowl (except egg).
4. Then in another bowl, mix butter and flour, next add in chicken stock and cream. Beat till smooth. Season with salt & pepper.
5. Mix all the cream sauce into the chicken filling and stir well. Spoon the filling into a pie case, place a pc of hardboiled egg and then top it with a cut out puff pastry. Use a fork to create a mark to seal the sides.
6. Glaze with beaten egg and garnish with mix herbs.
7. Bake for 20-30 minutes until pastry becomes flaky and brown.