Christina gave Addy a great dish to attempt for our crash course in British food. If you want to give it ago yourself then here it is!
Ingredients
Olive Oil
Leek
2 Breasts Chicken (Approx 400g)
Handful of chestnut mushrooms
Thyme (Fresh or Dried)
Creme Fraishe (1Tablespoon)
Plain Flour (1Tablespoon)
Stock cube/stock pot
Readymade puff pastry
Green Beans
1 egg
Method
- Preheat your oven to 200°C
- Get your puff pastry out of the fridge
- Put a saucepan on medium heat and add approx 3 tbsp olive oil
- Slice the chicken into CM strips and add to the saucepan
- Season with salt and pepper
- Add a knob of butter
- Chop and add leeks
- Sprinkle in some thyme
- Wash, slice and add the mushrooms
- Add 1Tbsp Creme Fraishe, 1 tbsp flour and 300ml Chicken Stock
- Give it a stir, don’t worry if it seems runny, it will become thicker when baked
- Leave the saucepan on the heat until the chicken is cooked (this should only take a couple of minutes)
- In the mean time, roll out puff pastry to the size of your oven dish
- When the chicken is cooked, pour the contents of the saucepan into the oven dish and cover with the pastry
- Turn the hob on high and put your saucepan aside to wash up later
- Score shallow lines into the pastry and glaze with the beaten egg
- Stick it in the oven until it looks cooked (Usually about 20 mins)
- Put a saucepan of boiling water on a hot hob
- Wash the green beans and chop off the ends and slice them vertically
- Place the beans in a colander, put this on top of the saucepan of boiling water and place the lid on top
- Steam for around 10 minutes
- Serve you green beans with a knob of butter, which will compliment the creamy flavour of the pie
