This is the recipe of the day for Sunday 28th January 2018
Chicken and Mushroom Top-Crust Pie
Serves 4, Prep 30mins, Cook 45mins
5 x Sprays of Low-fat Cooking Spray
1 x Onion, finely chopped
300ml x Hot Chicken or Vegetable Stock
125g x Mushrooms, sliced
75g x Green Beans, trimmed and sliced
2 tbsp x Chicken Gravy Granules
450g x Boneless, Skinless Cooked Chicken, torn into chunks
2 tbsp x Chopped Parsley
Plain Flour, for dusting
250g x Shortcrust Pastry
1 tbsp x Skimmed Milk, to glaze
Heat a saucepan over a medium heat. Spray with cooking spray, then add the onion and cook for 4-5mins until softened and browned. Add the stock and bring to the boil, then reduce the heat until simmering. Add the mushrooms, and beans, and cook for 5-6mins or until the beans are just tender. Stir in the gravy granules to thicken the mixture, then remove from the heat. Put the chicken into an ovenproof baking dish. Pour in the gravy and vegetables on top, add the parsley, then mix gently to combine. Season with black pepper.
Heat your oven to 200C/180C fan Gas Mark 6. Roll out the pastry on a lightly floured surface, then use to cover the top of the baking dish, trimming with a knife to fit. Use the pastry trimmings to cut out leaves to decorate the top of the pie (if desired). Brush the pastry with milk, then bake for 35-40mins until golden brown.