Quick chicken and pea pie

Ingredients

• chicken fillet - 4 pcs.
• butter - 30 g
• green onion
• champignons - 150 g
• flour - 2 tbsp. l.
• mustard - 2 tsp.
• sour cream - 1 tbsp. l.
• chicken broth - 300 ml
• thyme, mint
• nutmeg - 1/3 pc.
• puff pastry - 500 g
• egg - 1 pc.
• peas - 500 g
• leaf lettuce
• vegetable broth - 300 ml
• juice of 1/2 lemon
• salt pepper
• olive oil

Cooking

Step 1

Preheat oven to 200 degrees. Cut the chicken into small pieces. Pour oil into a large frying pan, add a piece of butter and fry the chicken.

Step 2

Mushrooms and onions chop, pour into a pan, add 1 tbsp. flour, mix.

Step 3

Add mustard, sour cream and chicken broth. Add thyme, grate nutmeg, salt and pepper. Boil a little.

Step 4

Roll out the dough to a size slightly larger than the size of the baking dish. Put the chicken in a form, cover with dough and tuck the edges. Prick with a fork. Brush with beaten egg. Bake on the top rack of the oven for 15-20 minutes.

Step 5

Melt a piece of butter in a frying pan from under the chicken, add 1 tbsp. l. flour, add vegetable broth. Add mint leaves, stir. Add peas and chopped lettuce. Pour over lemon juice, salt, pepper and cook covered for 5-10 minutes.

Step 6

Pie served with peas. Bon appetit!