LYNSEY'S CHUNKY CHICKEN AND MUSHROOM PIE

Steps:

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