450g chicken thighs (boneless)
50g butter
1 medium onion (finely chopped)
175g mushrooms (sliced)
25g plain flour
300ml milk
400g canned tomatoes (chopped)
2 tablespoons fresh double cream
1/2 tspn mixed herbs
1 sheet of frozen puff pastry
1 small carrot (diced)
1/2 cup of peas (frozen or fresh)
salt and black pepper
Chop chicken into bite size pieces, melt butter in a frying pan and saute chicken for 3 minutes. Remove from pan and saute onions slowly. Add the mushrooms and cook for 2 minutes. Remove pan from heat, blend in flour and milk, return to heat and simmer for 5 minutes. Add the chicken, tomatoes, carrot and peas, salt and pepper, simmer till it thickens and the liquid is reduced. Stir in the cream and the herbs and place in an oven proof dish. Place the pastry sheet over the top, decorate and brush with milk. Bake at 230c (450f) for 10 mins, then reduce temperature to 190c (375f) and bake a further 15-20 mins or till golden brown on top.
Serve with mashed potatoes and veges of your choice.