4 tbs avocado oil or butter
1 onion, coarsely chopped
1 tsp minced garlic
2 carrots, diced
250g sliced mushrooms, quartered
3 tbs flour
1 cup chicken stock (2 tbs chicken stock powder)
1 pre-cooked chicken, deboned and skinned
2 tbs chopped Italian parsley
salt and pepper
1 ½ cups chicken stock (1 tbs chicken stock powder)
½ – ¾ cup cream, almond milk or non-dairy cream
1 x 400g roll puff pastry
1 egg lightly beaten to brush
Heat a heavy-bottom pot.
Add the oil and fry the onions, garlic and carrots until softened and golden.
Add the mushrooms and cook for a few minutes.
When they are softened but still have liquid, add the flour and then the chicken stock.
Add the chicken pieces and bring to a boil.
Stir in the parsley.
Simmer on low heat for a few minutes until the sauce thickens.
Season to taste with salt and pepper.
Add the cream, almond milk or non-dairy cream.
Preheat oven to 190°C.
Place the chicken filling in a pre-sprayed dish and leave to cool for ½ an hour.
Roll out the pastry and place on top, pinching in the sides.
Make a hole in the middle for the steam to escape.
Brush pastry with beaten egg.
Bake for about 30 minutes or until golden.