Making the Pastry (Shortcrust) -
Mix in flour and salt in basin, rub in fat.
Using a knife to cut and stir, mix with cold water to form a stiff dough
Turn on to a floured surface and knead lightly, wrap in cling film and place in fridge while making the white sauce.
White Sauce -
Melt butter or margarine in a saucepan over a moderate heat.
Add flour and beat until smooth, remove from heat.
Add milk, a little at a time, and beat well.
Bring to the boil and cook gently for 2-3 minutes, stirring continuously. Add mustard, stir in well and remove from heat while cooking the chicken filling.
Chicken Pie Filling -
Slice onions and brown in pan, using 1 portion of the Tesco Ingredients Roast Garlic and Herb Butter, when they start to turn brown set aside.
Add chicken to pan and cook until the meat is sealed (white all over), put onions back in pan and add the other portion of Tesco Ingredients Roast Garlic and Herb Butter.
Cook together ensuring the chicken is cooked thoroughly. Add the white sauce to the pan. Mix in well and remove from heat.
Pre heat the oven to 190°C, 370°F.
Remove the cold pastry from the fridge and roll out accordingly.
Place the chicken mix in a pie dish and cover generously with a nice thick pastry top.
Place in the oven on the middle shelf and bake for about 35-40 minutes or until golden brown.
Serve with fresh vegetables, potatoes and a delicious helping of seasoned white sauce or gravy.
When making pastry cool your hands down as much as possible so the fats don‘t melt.
Make a vegetarian version by using Quorn Chicken Pieces.
Roll out the pastry a little more if you prefer a thinner crust.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.