Heat the oil in a frying pan. Add the onions and garlic and fry until the onions begin to brown.
Add the chicken and fry until it is no longer pink on the outside.
Add the mushrooms and fry for 1 minute. Add the flour and stir well.
Add the water and stock cube and bring to the boil, The sauce should thicken. Pour into a casserole dish. If you have one the shape of the pastry, use that one!
Wet the top edge of the casserole dish with a little water. Unroll the pastry and place on top and press down lightly on the edges of the dish.
Trim off any excess pastry, or tuck it in. No need to be neat and tidy here. Brush the top with beaten egg. Place in the oven for 20 minutes.
With 10 minutes of the cooking time left, fill a saucepan with enough water to cover your broccoli when it is cooking. Bring it to the boil, add a pinch of salt and add the broccoli. Simmer for 5 minutes, or until the broccoli is cooked just how you like it. Drain using a colander.
Ingredients
1 tablespoon oliveoil
1 onion, sliced
1 clove garlic, chopped
3 chickenbreasts, cut into bite-sized pieces
250g mushrooms, sliced
1 tablespoon plainflour
1 mug (300ml) water
1 chicken stock cube
1 sheet ready-rolled puff pastry
1 egg, beaten
1 head broccoli, chopped into florets(‘mini trees’)
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