Chicken and Mushroom Pie

For leftover roast chicken. It works just as well with turkey or indeed, any other leftover meat.

Ingredients for 3-4 people:

• 400 g roast chicken meat
• 100 g mushrooms
• 1 onion, chopped
• 1 tbsp flour
• 200 ml stock
• 200 ml milk
• 1tbsp Dijon mustard

For the pastry top:

• 200 gr bought puff pastry
• or 200 gr shortcrust pastry

Preheat the oven to 180ºCentigrade.

Fry the onion in a little butter for 5-6 minutes until it starts to brown. Add the mushrooms. Fry them for one or two minutes before adding the flour.

Cook the flour for 30 seconds and start adding the stock; stirring all the time to get a smooth sauce with no lumps.

Add the milk and season well. Add the mustard and the chicken. Bring the stew to the boil and turn off the heat.

Pour the stew into an ovenproof dish. Cover with the pastry and bake for 35 minutes until golden brown.

** To make the pastry: Rub 80 gr. butter into 150 gr flour and a pinch of salt. Bring the pastry together or add a little milk if necessary.