Crusty Chicken and Garlic Pie

Method

Melt margarine or butter, add chicken meat, skinned and cut into chunks, cook until lightly browned. Add sliced mushrooms and cook for a few more minutes. Stir in flour and cook for a few more minutes. Gradually add chicken stock and bring to the boil, stirring all the time. Add creme fraiche, wholegrain mustard and dried tarragon. Heat through, season and place in an ovenproof dish. Spread bread lightly with a mixture of margarine or butter and crushed garlic. Cut into triangles and arrange (butter side up) overlapping on top of the chicken mixture. Cook at 180°C/350°F/Gas 4 for about 30 mins until crisp and browned. Serve with a selection of vegetables. PER SERVING 425 Kcal, fat 23.8g, saturated fat 13.2g, salt 2.3g, carbohydrate 22.9g, sugar 2.1g, fibre 2.7.