Crusty Chicken And Garlic Pie

• 25 g margarine or 25 g butter
• 450 g chicken meat, skinned and cut into chunks
• 175 g mushrooms, sliced
• 25 g plain flour
• 300 ml chicken stock
• 5 tablespoons low fat creme fraiche
• 2 teaspoons coarse grain mustard
• 1 teaspoon dried tarragon
• 5 slices bread
• 1 clove garlic, peeled and crushed
• margarine or butter

1. Melt most of the margarine or butter, add the chicken and cook until lightly browned.
2. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
3. Gradually add the chicken stock and bring to the boil, stirring all the time.
4. Add the creme fraiche, wholegrain mustard and dried tarragon.
5. Heat through, season and place in an oven-proof dish.
6. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
7. Cut into triangles and arrange on top of the chicken mixture.
8. Cook at 180C or 350F for about 30 minutes until crisp and browned.

margarine, chicken meat, mushrooms, flour, chicken, coarse grain mustard, tarragon, bread, clove garlic, margarine

Taken from www.food.com/recipe/crusty-chicken-and-garlic-pie-43751 (may not work)