Creamy Chicken & Mushroom Pie

• Chicken breast(600 g)
• Mushroom(300 g)
• Onion(1)
• Garlic(3 cloves)
• Peas(150 g)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(3 tbsp)
• Chicken Broth(300 ml)
• Cream(180 ml)
• Thyme(1 tsp)
• Mustard(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Preheat the oven to 200°C. Dice {Chicken breast} into bite-size pieces, slice {Mushroom}, finely chop {Onion}, and mince {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large pan over medium heat. Add {Onion} and {Mushroom} and cook until softened and lightly golden. Stir in {Garlic} and cook briefly.

   ~10 min

3. 3

   Add {Chicken breast}, {Salt}, {Black pepper}, and {Thyme}. Cook until the chicken loses its raw color, then stir in {Flour} and cook for 1 minute. Gradually add {Chicken Stock}, then stir in {Cream}, {Mustard}, and {Peas}. Simmer until the filling is thick and creamy.

   ~12 min

4. 4

   Transfer the thick filling to a baking dish. Lay {Puff Pastry} over the top, trim if needed, and crimp the edges. Beat {Eggs} and brush over the pastry. Cut a small steam slit in the center.

   ~8 min

5. 5

   Bake until the pastry is puffed and golden brown and the filling is bubbling at the edges.

   ~25 min

6. 6

   Rest for 5 minutes, then spoon the pie into bowls or plates and serve.

   ~5 min