Tender chicken, bacon and chestnut mushrooms in a creamy sauce with a crispy pastry top.
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Heat the oil in a large saucepan and cook the onion, bacon, chicken and rosemary over a high heat for 5 minutes until golden. Stir in the flour and cook for a minute more then pour in the wine and bubble vigorously for 2 minutes.
Add the chicken stock and both varieties of mushroom. Cover and simmer for 10 minutes until the chicken is cooked through with no pink meat and the sauce has thickened.
Preheat the oven to 200ºC, gas mark 6. Stir in the crème fraîche then spoon the mix into a heatproof pie dish, discarding the rosemary stalks.
Open out the pastry sheet and lay it over the filling, tucking in the edges. Brush the top of the pie with milk and sit the dish on a baking sheet. Bake for 25-30 minutes until the pastry is golden and cooked through. Delicious served with mash and steamed greens.
The pie filling is ideal for freezing – spoon into a suitable container at the end of step 2 and place in the freezer. Defrost and reheat thoroughly before adding the crème fraîche and continuing from step 3.
Typical values per serving when made using specific products in recipe
Energy | 2,266kJ/ 543kcals |
|---|---|
Fat | 33.9g |
Saturated Fat | 11.7g |
Carbohydrates | 34.6g |
Sugars | 3.2g |
Fibre | 2.8g |
Protein | 24.9g |
Salt | 1.7g |
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