Ingredients
Serves: 4
- 25g butter
- 25g cornflour
- 150ml white wine
- 250ml water
- 2 chicken stock cubes, crumbled
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 450g chicken breast fillets, cut into cubes
- 1 onion, finely chopped
- 1 tablespoon oil
- 4 large large mushrooms, finely chopped
- 250g frozen mixed vegetables
- 375g puff pastry
- 1 beaten egg
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Heat butter and cornflour in a saucepan, whisking constantly, to make a roux. Slowly add white wine and water, stirring constantly to ensure smooth consistency.
- Add crumbled stock cubes and herbs, tarragon and basil. Slowly heat and simmer for 5 minutes. Do not allow to boil.
- Brown chicken and onion in separate saucepan using the oil.
- Add mushrooms and mixed vegetables, then pour over the sauce. Cover and simmer gently for 20 minutes.
- Preheat the oven to 200 C / Gas 6.
- Transfer chicken and vegetables mix with sauce into a pie dish.
- Cover with pastry, lightly pricking the pastry to allow steam to escape. Brush with egg.
- Bake in oven for 20 minutes or until pastry is golden.
Serving suggestion
Boiled new potatoes and green beans.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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This was delicious and not at all complicated to make even though I was a bit worried about making the sauce as I don't normally do things like that - you just add the liquid really gradually. All the ingredients were things you are likely to have already. You could use slightly less veg and more meat if you liked but this was nice and healthy and because there were lots of veg I just did broccoli to go with it and mash. - 14 Aug 2015
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