Ingredients for 4 servings
800 g chicken breast thinly sliced
3 tablespoons olive oil
1 tablespoon butter
1 onion, halved and sliced
2 laurel leaves
1/2 teaspoon thyme
2 tablespoons sour cream
1 tablespoon flour
1 tsp mustard
300 ml chicken stock
1 pack of fresh puff pastry
1 egg, beaten
2 tablespoons milk
Heat the oil and the butter in a large pan. Season the chicken with salt and pepper and fry it for 6-8 minutes until golden brown.
Lift the chicken on to a plate then add, in the pan, the onion, nutmeg, chopped laurel leaves and 2 handful of sliced mushrooms. Fry them for 3 minutes until they get some color.
Stir all the ingredients in the pan then gradually add the sour cream, flour, mustard and chicken stock. Cook for 7 minutes at medium heat.
On a baking tray, lay the puff pastry and fill it with fried chicken pieces and the above mushroom mixture. Lift the edges of the pastry over the pie then gently brush it with egg.
Bake for 20 mins at 200C or until the pastry is risen and dark golden brown.
Voila, your chicken and mushroom pie is ready to be served!