1. First heat the oil in a frying pan. 2. Add the chicken, cut into bite size but still chunky, pieces. 3. Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked. 4. Add the garlic, stir for 1 minute then turn out the heat. 5. In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour. 6. Continue to stir for 3 minutes over a fairly low heat. 7. Mix together the stock and milk. 8. Pour this gradually onto the flour, whisking all the time to avoid lumps. 9. Allow to cook over a low heat for around 5 minutes, whisking frequently. 10. Add the parsley, season with salt and nutmeg. 11. If you find the sauce is too thick, gradually whisk in a little extra stock or milk. 12. It should just coat the back of a spoon. 13. Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish. 14. Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg. 15. Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious! 16. I like to serve this with steamed broccoli and buttered jersey new potatoes. ---------------------------------------------------------------------------
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Ingredients
