Lynsey'S Chunky Chicken And Mushroom Pie

• 3 boneless skinless chicken breasts
• 150 g button mushrooms, quartered
• 2 tablespoons sunflower oil
• 300 ml milk
• 200 ml chicken stock (from a cube is fine)
• 2 tablespoons flour
• 50 g butter
• 1 garlic clove, minced
• 1 tablespoon chopped parsley
• fresh grated nutmeg
• salt
• 1 ready to roll shortcrust pastry, rolled fairly thinly
• beaten egg, to glaze

1. First heat the oil in a frying pan.
2. Add the chicken, cut into bite size but still chunky, pieces.
3. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
4. Add the garlic, stir for 1 minute then turn out the heat.
5. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
6. Continue to stir for 3 minutes over a fairly low heat.
7. Mix together the stock and milk.
8. Pour this gradually onto the flour, whisking all the time to avoid lumps.
9. Allow to cook over a low heat for around 5 minutes, whisking frequently.
10. Add the parsley, season with salt and nutmeg.
11. If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
12. It should just coat the back of a spoon.
13. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
14. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
15. Now bake for 20-25 minutes in a hot oven, about 200u0b0C until golden brown and smelling delicious!
16. I like to serve this with steamed broccoli and buttered jersey new potatoes.

chicken breasts, button mushrooms, sunflower oil, milk, chicken, flour, butter, garlic, parsley, nutmeg, salt, roll shortcrust pastry, beaten egg

Taken from www.food.com/recipe/lynseys-chunky-chicken-and-mushroom-pie-32410 (may not work)