Crusty chicken and garlic pie

Cooking : time 30 mins to 1 hour

Ingredients

25g/1oz margarine or butter
450g/1lb chicken meat, skinned and cut into chunks
175g/6oz mushrooms, sliced
25g/1oz plain flour
300ml/10fl oz chicken stock
5 tbsp low fat cr%26egrave;me fra%26icirc;che
2 tsp wholegrain mustard
1 tsp dried tarragon
5 slices bread
1 clove garlic, peeled and churryed
margarine or butter

Method

1. Melt most of the margarine or butter, add the chicken and cook until lightly browned.
2. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
3. Gradually add the chicken stock and bring to the boil, stirring all the time.
4. Add the cr%26egrave;me fra%26icirc;che, wholegrain mustard and dried tarragon. Heat through, season and place in an ovenproof dish.
5. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
6. Cut into triangles and arrange on lid of the chicken mixture. Cook at 180C/350F/Gas 4 for about 30 minutes until crisp and browned.

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