Chicken and Mushroom Pot Pie

First things first: Thank you to all of you lovely readers for the kind words and encouragement. I feel motivated from all the cheers and positive notes. You guys are the best! Today's pie is dedicated to all of you, as a heartfelt thank you from me to you.

Another piece of good news is: I am starting my new job this Wednesday! Technically I am starting in August, so I'll be starting midweek and weekends will come pretty quick. Its going to be so exciting!

However, as I am sitting in my current office right now counting down the days, I have mixed feeling over many things. For one, I spent more than three years here, the longest time I've spent so far in a working place. Good or bad, happy or sad, the end is near, and it is another whole new ballgame out there. Can I cope? Will I miss this place? Will I like my new job? Sometimes, reality trumps, life goes on, like how I left my old job in another city where I spent almost eight years in, to move over here three years ago. The past was so distant, the future, uncertain.

And I also realize that my ramblings have no place in a post that talk about food, happy thoughts and full tummies. :)

This chicken pot pie recipe was initially part of Jamie's Meal and Minutes. I only made the pie, so I've edited the pie recipe out of the whole meal process. In contrast with the chicken and leek pot pie, this pie is very hearty, mushroom laden and taste very predominantly mushroom. I've got the flaky pastry for the pie. It was storebought. 

Chicken and Mushroom Pot Pie
From Meals in Minutes by Jamie Oliver
Ingredients
4 6-ounce boneless, skinless chicken breasts
A pat of butter
A bunch of scallions
6 ounces button mushrooms
1 heaping tablespoon all purpose flour, plus extra for dusting
2 teaspoons English mustard (I used powdered mustard)
1 generous tablespoon heavy cream
1-1/4 cups organic chicken broth
A few sprigs of fresh thyme
1/3 of a nutmeg for grating (omitted)
1 large sheet of all-butter puff pastry
1 egg

Directions

Get all of your ingredients and equipment ready: Turn the oven on to 400ºF.
Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a lug of olive and a pat of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes or so. Meanwhile, quickly trim the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a generous tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper. Leave to simmer.
Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small kitchen knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pastry (approximately 9x13 inches). Cover the filing with pastry sheet, tucking in at the edges. Quickly beat the egg then brush it over the top of the pie. Put into the oven and cook on the top shelf for around 15 minutes or until golden and gorgeous. Fill and reboil the kettle.

This is another chicken pie for:

#1: Bake Along No. 29: Theme - Chicken Pie, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.

#2: Cook Like A Star: Jamie Oliver hosted by Zoe from Bake for Happy Kids.