Crusty Chicken and Garlic Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chicken and garlic seem made for each other and they both stand out in this dish. Ingredients:
25 g margarine or 25 g butter |
450 g chicken meat, skinned and cut into chunks |
175 g mushrooms, sliced |
25 g plain flour |
300 ml chicken stock |
5 tablespoons low fat creme fraiche |
2 teaspoons coarse grain mustard |
1 teaspoon dried tarragon |
5 slices bread |
1 clove garlic, peeled and crushed |
margarine or butter |
Directions:
1. Melt most of the margarine or butter, add the chicken and cook until lightly browned.
2. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
3. Gradually add the chicken stock and bring to the boil, stirring all the time.
4. Add the crème fraîche, wholegrain mustard and dried tarragon.
5. Heat through, season and place in an oven-proof dish.
6. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
7. Cut into triangles and arrange on top of the chicken mixture.
8. Cook at 180C or 350F for about 30 minutes until crisp and browned.
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