- 3 cups of button mushrooms, cut into quarters
- 1 cup of diced carrots
- 1 cup of diced celery
- 2 cups of diced onion
- 1 tablespoon of chopped garlic
- 1 tablespoon of fresh thyme
- 1 tablespoon of Italian parsley
- 1 kg of fresh chicken breasts diced
- 200 grams of smoked chicken diced
- 1 kg of puff pastry sheets
- 1 litre of chicken stock
Sweat off all vegetables in a little butter until cooked but firm.
Cook off diced fresh chicken breasts in pan with a little oil and season with black pepper & salt.
Melt 200gms of butter in pot, add 200gms of flour and cook gently like a roux.
Add chicken stock (about 1 litre), stir and bring boil, until thick sauce consistency.
Add vegetables and chicken (including smoked chicken at this stage), mix together with wooden spoon and cool.
Line ceramic pie dish with puff pastry, pour in cooked chicken & vegetable mix. Brush pastry edges with beaten egg and cover with puff pastry. Crimp edges and decorate with pastry bits. Brush with egg wash. Poke holes in top of pastry in 3 or 4 spots with a fork.
Cook in preheated oven at 185c for ½ an hour or until pastry is brown and puffed up.
Serve with mash and steamed vegetables.
The mix can be made the day before - refrigerate well.