Easy Weekday Chicken Pot Pie

Ingredients

• 250 g (1/2lb) mushrooms (sliced)
• 2 garlic cloves (crushed)
• 1 tablespoon fresh thyme leaves
• salt & pepper to taste
• 1 cooked rotisserie chicken
• 200 g (7oz) ready-made cheese sauce
• 2 tablespoons crème fraîche
• juice of 1/2 lemon
• 400 g (14oz) roll ready-made puff pastry (thawed)
• 1 egg (beaten)

Instructions

1. 1

   Pre-heat the oven to 180°C/350°F.

2. 2

   In a large non-stick frying pan, heat a little olive oil then sauté the mushrooms until browned and cooked through. Add the garlic and thyme and fry for another 30 seconds before removing from the heat.

3. 3

   Shred the chicken, discarding any bones and skin, and place in a bowl. Add the mushrooms, cheese sauce, crème fraîche and lemon juice and mix well. Season to taste with salt and pepper.

4. 4

   Place the filling in a pie dish/ovenproof dish of your choice then top with the pastry.

5. 5

   Trim the edges and crimp the pastry before brushing with the beaten egg.

6. 6

   Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling has heated through.

7. 7

   Remove from the oven and serve with vegetables of your choice.