CHICKEN AND BEER PIE

CHICKEN AND BEER PIE
Oil for frying
2 x chicken breasts, diced
Salt and pepper
1 onion halved and sliced
1 carrot, chopped roughly
125 g button mushrooms, sliced
1 tablespoon butter
2 tablespoons flour
125 ml beer
220 ml cream
Packet of puff pastry, defrosted
1 egg, beaten lightly
Heat oil in a large pan
Add chicken and season and fry until no longer pink and starting to look golden
Add the onion, carrot and mushrooms and fry a few minutes
Add the butter to the pan and stir to melt
Sprinkle the flour over and stir to coat the meat and veggies
Stir in the beer and cream and simmer for 7 to 10 mins or until sauce has thickened slightly
Taste and add more seasoning if needed
Leave to cool
Spray your dish with oil and brush edges with beaten egg
Dish filling into dish
Top with pastry and decorate with extra pastry patterns if you want to
Brush with beaten egg and bake at 200 for 20-25 mins
Recipe posted by Angela Landsberg
Photo: Angela Landsberg