Chicken, Mushroom and Pea Pie

It's cold, it's rainy and I want pie! Hmm .. I wonder what's in the fridge.

Mmm ... the warm glow of the TV

Chicken, Mushroom and Pea Pie

Ingredients

1 chicken breast diced

1 cup peas

1 cup button mushroom, quartered

1/2 an onion, chopped finely

1 sprig rosemary

2 tbsp plain flour

1 sheet puff pastry, thawed

1 cup chicken stock

1 small can of light evaporated milk

25g butter

salt and pepper to taste

Method

1. In a large pot, brown the chicken. Set aside.

2. In the same pot on a low heat, add butter and onion. When the onion is transparent (don't brown them) very quickly add flour and stir vigorously until the mixture forms a ball. Cook, stirring for another 2 mins. Add the chicken stock little by little stirring quickly each time and until the flour mixture is Incorporated in each addition. You will notice the mixture will become thick (that's what you want). Stir in the evaporated milk and add rosemary. Turn the heat to medium and simmer for 5 mins.

Err side on view..

3. Add mushrooms, peas and chicken. Keep on stirring until to boil and it thickens (approx 10mins). Season to taste and remove rosemary.

4. Pour mixture into a baking dish and cover with puff pastry ensure you prick the pastry with a fork. Trim the edges and decorate as desired. Bake in a 180c oven for 30-40mins or until pastry is golden.