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Recipe: chicken and rosemary pot pie

PUBLISHED: 10:50 06 March 2017 | UPDATED: 10:51 06 March 2017

Chicken and rosemary pot pie

Chicken and rosemary pot pie

submitted

Use leftover chicken to create this creamy pot pie with a rosemary twist. Recipe by Tina Richardson, Stanstead Abbotts author of a Cook’s Guide to Herbs

Ingredients

For 3-4 portions

250g shredded cooked chicken (breast, leg or thigh)

100g chestnut mushrooms

2 tbsps chopped fresh rosemary

250g ready-made puff pastry

100ml milk

50ml single cream

25g butter

2 tbsps flour

100ml milk

2 tsps wholegrain mustard

1 tsp salt

1 tsp black pepper

1 egg (beaten)

1 tbsp water

Method

Prep: 15-20 mins

Cook: 20-25 mins

Pre-heat oven to 180c /gas mark 4.

Place the butter in a saucepan on a medium heat until melted, then add the mushrooms and chopped rosemary, salt and pepper and cook for 1-2 minutes.

Keeping the saucepan on a low heat, add the flour and stir. Once it has dissolved into the butter, gently add the milk and whisk until it is a creamy smooth texture.

Once the sauce has thickened slightly remove from the heat and add the cream, wholegrain mustard and shredded chicken.Mix together and pour into a pie dish.

In a separate bowl add the water to the beaten egg to create an egg wash to brush the outer rim of the dish.

Cut the puff pastry into small rounds – enough to hang over the pie dish, place the pastry over the pie and pinch the edges to seal. Place a small hole in the middle of the pie then brush the lid with egg wash. Place on a baking tray in the pre-heated oven for 20-25 mins. Once the pastry has turned golden brown and cooked through, take the pie out of the oven and leave to rest for 1-2 minutes then serve.

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