Chicken and mushroom pie

I really felt like making this, as it is a quick and easy way to prepare something tasty...plus I love anything with chicken!!

1. In a large pot, heat the olive oil and butter, then add the chicken and cook over medium heat for around 5 mins (until it changes colour)
2. Add the onions, mushrooms and flour to the pot and stir well for a minute
3. Add the mustard, yoghurt, chicken stock, thyme, nutmeg and the salt and pepper, then leave to simmer until it thickens up (taste the sauce to adjust seasoning)
4. Once the sauce appears thicker, tip it into an oven proof baking dish (I used a 25cm pie dish), then place the rolled out puff pastry on top, trimming away any excess pastry, and crimp the edges with a fork to seal the sides
5. Brush the egg over the pastry and place in the oven at 200 degrees Celsius for 10-15 mins (or until the pastry is golden brown)

May not look wow, but tasted yum :) The good things about this chicken and mushroom pie is that it's super easy, does not require much effort and gives you a lovely result in the end. You can thicken the top layer by making the pastry thicker when you place it over the top of the dish. Enjoy :)