Summary

Ingredients

• 1 pack puff pastry, finished
• 500 g chicken breast fillet (s)
• 1 bunch spring onion (s)
• 150 g mushrooms
• 1 teaspoon, heaped flour
• 1 teaspoon mustard
• 1 tablespoon crème fraîche
• 300 ml chicken broth
• thyme
• nutmeg
• salt
• pepper
• olive oil
• butter
• Egg (s), or milk

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Instructions

1. Cut the chicken breast into strips and fry in the olive oil in a large pan over high heat. Reduce the frying temperature to medium heat. Cut the spring onions into rings and fry with them. Clean the mushrooms and cut them into large pieces. Put the butter and the mushrooms in the pan and fry with them. Stir in the flour. Put the mustard, crème fraîche and chicken stock in the pan and stir everything well. Season to taste with thyme, grated nutmeg, salt and pepper. Simmer until the sauce has a slightly creamy consistency. Preheat the oven to 200 ° C. Lay out the puff pastry on a floured work surface and cut several times with a knife. Pour the meat-vegetable mixture into a baking dish and cover with the puff pastry. Fold or cut off any excess dough. Brush the puff pastry with the beaten egg or milk. Bake the pie on the middle rack of the oven for about 15 minutes, until the puff pastry is wonderfully brown. The filling can also be complemented with peas and sliced carrots.