Chicken (Quorn) Pie with Wholegrain Mustard
- A bunch of spring onions/scallions
- 1 heaped tablespoon of flour (additional if you wish to thicken the sauce)
- 150g Button Mushrooms (optional - I used frozen peas)
- 2 teaspoons of Wholegrain Mustard (or English)
- 1 heaped tablespoon of Creme Fraiche
- 500ml of Vegetable stock (chicken if you're not using Quorn)
- A few sprigs of Thyme (I used dried)
- 1/2 tsp of ground nutmeg (I grated about 1/3 of a whole one)
- 1 sheet of pre-rolled shortcrust pastry (the recipe calls for puff, but it's your choice)
- 1 egg
- First you want to put your oven on Gas Mark 6 (200C, 400F) and then slice the chicken, if you are using meat. Otherwise get a large pan on the heat, melt the butter and oil and chuck in your chopped spring onions.
- Let soften for a minute or two on a medium heat before adding the Quorn/Chicken/Turkey, and flour, stirring well to thicken the butter. This helps with making a great sauce when you add the stock, as flour and melted butter is the start to many sauces.
- Add in the mushrooms, or peas, if you're using them, followed by the mustard and creme fraiche.
- Next into the pan is the vegetable stock, stir well and finally add in your seasonings of Thyme, Nutmeg and Pepper (most likely to be plenty of salt in the stock already).
- Let it simmer gently for about 5 minutes or so, after this you can start adding some more flour, 1/2 tablespoon at a time, to get the consistency you prefer.
- Finally, place the gorgeous mix into an oven dish, lay the pastry on top, score with a knife and give it a good egg wash. Bake for 20 minutes until golden brown.