Chicken & mushroom Pie ( DPM Favorite )

Ingredients

55g butter
1 onion, peeled and sliced
300g mushrooms, sliced
2 garlic cloves, peeled and chopped
2tbsp chopped fresh thyme (optional)
40g plain flour
300ml chicken stock
4 ready-roasted chicken breasts, cubed (or boiled the chicken breast & cube them & reserve the stock for later use)
142ml thick cream
250g packet ready-rolled puff pastry
1 egg, beaten
Sprigs of thyme, to garnish
.
Method

Preheat the oven to 200°C .Heat the butter in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
Add the chicken stock, bring to the boil and simmer until thickened.
Stir in the chicken, simmer for 5 mins, add the cream and season.
Spoon into four ovenproof dishes and top with circles of pastry. Trim the edges and brush with the beaten egg. Top each with a sprig of thyme. Bake for 15 mins until risen.
Serve your chicken and mushroom pies, still warm from the open, with a big spoon on creamy mash & salad on the side