Ingredients
- 500g of chicken pieces
- 2 carrots
- 100g of peas
- 200g of mushrooms
- 50g of butter
- 50g of flour
- 500ml of milk
- 1 roll of shortcrust pastry
- Salt, pepper, nutmeg
Preparation
- Sauté the chicken pieces with the carrots, peas, and mushrooms.
- Prepare a white sauce by melting the butter, adding the flour to make a roux, then gradually incorporating the milk. Season with salt, pepper, and nutmeg.
- Mix the chicken and vegetables with the white sauce.
- Pour everything into a baking dish and cover with the shortcrust pastry.
- Bake in the oven at 180°C (350°F) for 30 minutes, until the pastry is golden and crispy.
Enjoy !
