Easy chicken pie
Prep time: 10 mins Cooking time: 45 mins Serves 6 oil, for greasing 1 roasted/rotisserie chicken 50g butter 1 onion, roughly chopped 2 celery stems, roughly chopped 1 large carrot, peeled and roughly grated 150g mushrooms, quartered 3 tbsp flour 1 tsp mustard powder 250ml cream 300ml milk 40ml chopped parsley 100g peas 400g flaky pastry, defrosted 1 egg, beaten
1 Preheat oven to 200°C and grease a large ovenproof dish with oil or non-stick spray.
2 Remove all bones and skin from chicken and cut meat into small cubes.
3 Heat butter in a large pan and fry onion, celery, carrot and mushrooms for a few minutes. Stir in flour and mustard powder and fry for a further few minutes.
4 Add cream and milk and stir until sauce thickens. Season with salt and freshly ground black pepper. Add parsley, peas and chicken cubes and spoon mixture into ovenproof dish.
5 Lightly roll flaky pasty on a flour-sprinkled surface and use it to cover chicken mixture. Press the sides to the dish with a fork and daub with egg. Bake for about 30 minutes or until golden brown.