Chicken Pie

Turn the oven on to 200C / 400F / Gas mark 6.

Cut the chicken breasts into small strips.

Add olive oil and/or butter to a large, wide pan. Heat and add the chicken and cook for 3 minutes.

Trim the spring onions and the mushrooms. Cut into slices.

Add to the chicken with 1 heaped tablespoon of flour and stir.

Add 2 teaspoons of mustard, 1 heaped tablespoon of creme fraiche and the chicken stock and stir well.

Pick the thyme leaves (to taste – approx. 2 sprigs) and add to the pan.

Grate nutmeg, to taste, into the pan.

Season and leave to simmer.

Lightly dust a clean surface with flour and unroll the sheet of puff pastry.

Use a small knife to lightly score the pastry in a crisscross pattern.

Take the pan of chicken off the heat and pour contents into an ovenproof baking dish (approx. 30 x 25 cm / 10 x 12 inches).

Cover the filling with the pastry sheet, tucking it in at the edges.

Beat the egg, then brush it over the top of the pie.

Put into the oven and cook for around 20 – 30 minutes, until golden.

Enjoy!