Chicken Pie, French-Style Peas and Carrots
  • 2 x big chicken breasts
  • Two spring onions
  • 150g button mushrooms
  • 1 heaped tbsp flour
  • A knob of butter
  • 2 tsp English mustard
  • 1 heaped tbsp creme fraiche
  • 300ml chicken stock
  • A few sprigs fresh thyme
  • A little nutmeg
  • 4 pastry sheets
  • 1 egg
  • 600g carrots
  • 1 tbsp flour
  • A knob of butter
  • 300ml chicken stock
  • A few sprigs of mint
  • ½ a lemon
  • Olive oil
  • Salt & pepper
  1. Turn on oven to 200°C/400°F.
  2. Fill kettle with water and boil.
  3. Slice chicken into 1cm strips.
  4. Put a lug of oil into a big frying pan with a knob of butter.
  5. Add the chicken and cook 3 minutes.
  6. Trim spring onions and clean mushrooms.
  7. Slice both in a food processor.
  8. Add to the pan with the flour and stir.
  9. Add thyme, mustard, nutmeg, creme fraiche, stock, salt and pepper.
  10. Stir and leave to simmer.
  11. Line your oiled pie dish with pastry and place in the oven for 5 minutes to pre-cook a little.
  12. Meanwhile, peel the carrots and slice in the processor.
  13. Place in a pot with a little oil, salt, pepper and a few leaves of thyme.
  14. Cover with the boiled water and put on the stove. Cook 15 minutes.
  15. Remove pie dish from the oven and fill with the chicken filling. Top with pastry.
  16. Brush with a little beaten egg and place in the oven for 15 minutes.
  17. Meanwhile return the empty frying pan to the heat and add a knob of butter.
  18. Once melted, add the second lot of flour and blend.
  19. Cook a little, then gradually add the stock and mint until the sauce is thick and smooth.
  20. Add the peas with the lemon, salt and pepper and cook through.
  21. Drain the carrots and serve as is or mash them.
  22. Remove the pie from the oven and serve with the peas and carrots.
Recipe by The Low Fodmap Diet at