A FOOL PROOF WINTER WARMER                                                           

                                                   By    JAYNE RICH (SHROPSHIRE)

CHICKEN AND GREEN VEGETABLE PIE

875 grams   COOKED  CHICKEN CUT INTO CHUNKS

100 g MUSHROOMS THINLY SLICED

1 MEDIUM ONION CHOPPED

25 g BUTTER

25 g FLOUR

450 ml FRESH MILK

200 g BROCCOLI, BLANCHED

½ LEMON GRATED

30 ml FRESH SINGLE CREAM

SEASONING

225g PUFF PASTRY

(1)    Melt the butter in a pan gently fry the onions and mushrooms until soft.

(2)    next add the flour and cook for 1 -2 minutes. slowly add the milk, stirring all the time until the sauce becomes thick, simmer 2-3 minutes.

(3)    Add the chicken and broccoli, also the grated lemon rind, seasoning and cream.

(4)    Place chicken etc in a pie dish and put the rolled out puff pastry on top, brush with beaten egg and bake for 25 minutes at mark 6, 200 c