Low fat chicken and mushroom pie
Ingredients
- 3 large Portobello mushrooms
- 30g/1oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutes
- sea salt and black pepper
- 200g/7oz button mushrooms, cleaned and trimmed
- 500ml/18fl oz fresh chicken stock
- 1 bay leaf
- 500g/1lb 2oz waxy potatoes, peeled
- 2 tsp olive oil
- 1 onion, chopped
- 1 leek, chopped
- 2 skinless chicken breasts, trimmed and sliced
- 1 tbsp plain flour
- ½ bunch tarragon, leaves finely chopped
- 320g/11oz green beans
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