- 4 6-ounce boneless, skinless chicken breasts
- Olive oil
- 1 pat of butter
- 1 bunch of scallions
- 6 ounces button mushrooms, rinsed
- 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
- Sea salt
- Freshly ground black pepper
- 1 large sheet of all-butter puff pastry, thawed
- 1 egg
- Preheat the oven to 400ºF.
- Slice the chicken breasts into 1/2-inch strips. Heat a glug of olive oil and the butter in a large skillet. Once hot, add the chicken, and cook for about 3 minutes. Meanwhile, trim off the root ends and dark green parts of the scallions, and slice them and the mushrooms using the thick slicing disc in a food processor. Add the vegetables to the pan with the flour, and stir to coat. Add the mustard, heavy cream, and chicken broth. Stir well. Pick the thyme leaves off their sprigs, and stir into the pan with a few gratings of nutmeg and a generous pinch of salt and pepper. Simmer for about 20 minutes.
- Meanwhile, lightly dust a clean surface with flour, and unroll the sheet of puff pastry. Use a paring knife to lightly score it in a criss-cross pattern. Take the pan of chicken off the heat. Transfer the filling to an ovenproof baking dish slightly smaller than the sheet of pastry (approximately 9x13 inches). Cover the filing with the sheet of puff pastry, tucking in at the edges. In a small mixing bowl, beat the egg until no streaks of yolk remain, then brush it over the top of the pie.
- Cook on the top rack of the oven for about 15 minutes or until the pastry has puffed up and is deep golden brown. Serve hot.
- Poultry, Main Dishes
- Serves 4