For chicken pie:
4 6-ounce boneless, skinless organic free-range chicken breasts
1 tablespoon of clarified butter
1 bunch of scallions
6 ounces button mushrooms
1 tablespoon gluten free all purpose flour, plus extra for dusting
2 teaspoons English mustard
1 tablespoon organic heavy cream
1-1/4 cups organic chicken broth
A few sprigs of fresh thyme
1/3 of a nutmeg for grating
1 large sheet of puff-pastry of your choice
chicken pie: Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a tablespoon of olive and a tablespoon of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes. Slice the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a pinch of salt and pepper. Leave to simmer.
Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small kitchen knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approximately 9×13 inches). Cover the filing with pastry sheet, tucking in at the edges. Quickly beat the egg then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes or until golden brown.