Chicken and mushroom casserol

As it starts to get colder I start craving something warm and this easy chicken casserol will serve 5-6 people with little fuss. And if your casserol dish is both hob and oven friend, with little dishes too!

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Step 1

Heat up oil in a large pan (or casserole dish if it works on your hob) and start to brown the chicken. Season with salt and pepper

Step 2

Add in scallions and mushrooms and cook for 2-3 minutes, enough for them to lose some moisture.

Step 3

Add in crème fresh, mustard, chicken stock and flour, bring to a simmer and let cook for 5 minutes.

Step 4

Add to an oven safe dish and cover with puff pastry.

Step 5

Cut some steam holes and brush with a beaten egg.

Step 6

Place in oven and bake following puff pastry directions (roughly 200°C for 15 minutes)