Chicken and Mushroom Pot Pie With A Mediterranean Touch
2 large chicken breasts, chopped into bitesize pieces
2 pastry crusts
In the mean time, make your roux. Melt some butter and stir in the flour until smooth. Add the chicken stock and continue to stir until its a nice slightly thick cream consistency. Once the wine has reduced, not boiled dry, add your mushrooms, check for seasoning and allow to cook for a further 10 minutes, stirring from time to time.
Add your chicken and mushrooms to your creamy roux as well as your parsley. Pour the mixture carefully into your pastry base
Bake at 200 degrees for 40 minutes