Chicken and Mushroom Pot Pie

Ingredients

Cream Sauce

Chicken Filling

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.