Ingredients

300g chicken breast, cooked and chopped

1 onion, finely chopped

40g butter

40g plain flour

400ml milk, warmed

1 chicken stock cube

1/4 mustard powder

1/4 tsp nutmeg

bay leaf

100g button mushrooms

200g mixed veg

250g ready rolled shortcrust pastry

1 egg, beaten

Method

Preheat the oven to 200 degrees.

Saute the onion in butter, add the mushroom and cook for 5 minutes.

Meanwhile, add the flour to the pan and stir to make a roux.

Crumble in the stock cube in and stir well.

Stir the roux over a low heat for 2 minutes.

Gradually stir in all the warmed milk.

Now stir in the stock, seasoning, bay leaf, nutmeg and mustard powder.

When the sauce has thickened reduce the heat and add the chicken.

Stir in the vegetables and pour into the pie dish.

Unroll the pastry and cover the pie

Trim off the excess pastry and press all round the outside edge with a fork.

Brush the top of the pie with beaten egg.

Make a small hole in the centre of the pastry to allow the steam to escape.

Place the pie in the oven for 25-30 minutes until the pie is golden brown.

Cooks Comments and Tips

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