Chicken Pot Pie

• For chicken pie:
• 4 6-ounce boneless, skinless chicken thighs
• A pat of butter
• A bunch of scallions
• 6 ounces button mushrooms
• 1 heaping tablespoon all purpose flour, plus extra for dusting
• 2 teaspoons English mustard, such as Colman's
• 1 generous tablespoon heavy cream
• 1 1/4 cups chicken broth
• A few sprigs of fresh thyme
• Whole nutmeg
• 1 large sheet of all-butter puff pastry, thawed
• 1 egg

1. Turn the oven on to 400u0b0F.
2. Start chicken pie: Put the chicken thighs on a plastic board and slice into 1/2 inch strips.
3. Put a glug of olive and the butter into the large skillet. Add the chicken and cook for 3 minutes or so.
4. Meanwhile, quickly trim the scallions and wash the mushrooms then slice together in a food processor.
5. Add to the pan with the flour and stir.
6. Add the mustard, heavy cream and chicken broth. Stir well.
7. Pick the thyme leaves off the stem and add to the pan with a few gratings of nutmeg and a good pinch of salt and pepper.
8. Leave to simmer.
9. Finish chicken pie: Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small kitchen knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approximately 9x13 inches).
10. Cover the filing with pastry sheet, tucking in at the edges. Quickly beat the egg then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes or until golden and gorgeous.

chicken pie, chicken, butter, scallions, button mushrooms, flour, english mustard, generous, chicken broth, thyme, nutmeg, butter, egg

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-52837831 (may not work)