- 1 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 40g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g button mushroom
- 40g plain flour, plus extra for dusting
- 400ml milk, warmed
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 chicken stock cube or 400ml fresh chicken stock
- pinch nutmeg
- pinch mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- bay leaf
- 250g cooked chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 200g mix of sweetcorn, peas, chopped, peppers, broccoli, carrots or other veg
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 250g shortcrust pastry
- 1 egg, beaten or milk, for glazing
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, stir in the stock, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
When the sauce has thickened, place on a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.