We have 3 children ranging from 6 months to 5 years, this is a firm favourite of there‘s and we can always guarantee that there plates will be clean. Even our 6 month old son enjoys it, i take out some of the filling and sauce and put it in a blender with some vegetables and hey presto there‘s a week‘s worth of dinners (can be put in pots and frozen)
Preheat your oven to 200C. In a large frying pan, melt the butter and add a drissle of Olive Oil and fry the Sliced Chicken for 3-4 minutes. Throw in the sliced Mushrooms & Spring Onions and cook for a further minute
Scatter over the flour, and then add the stock, mustard and creme fraiche with a pinch of salt and grinding of black pepper.Stir to combine & leave to simmer for 5-7 minutes.
Take out an ovenproof roasting dish and pour in the creamy chicken mixture.Unravel the roll of puff pastry and lay over the top of the pie filling. Gently, without cutting through it,score the top of the pie with a sharp knife making a chequerboard effect.Brush the pastry with the beaten egg & bake in the oven for 15-20 minutes until the pastry is golden and the creamy sauce is bubbling.
Saves less time if you buy chicken thigh fillets.
You can tweak the quantity of stock and creme fraiche to give a richer & creamer sauce.
Perfect to serve with bushy top carrots & Roast potatoes with rosemary & garlic
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.