Chicken & Mushroom Pie {Easy Recipe}

6 standard portions

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Ingredients

• 1 tbsp Olive oil
• 750 g Chicken thighs (Chopped)
• 1 Large onion (Halved and sliced)
• 2 Garlic cloves (Peeled and crushed)
• 500 g Chestnut mushrooms (Thinly sliced)
• 2 tsp Dried thyme
• 90 g Plain flour (All purpose flour)
• 300 ml Hot chicken stock (See notes)
• 200 ml Milk (See notes)
• 1 tbsp Wholegrain mustard
• Sea salt and freshly ground black pepper (To taste)
• 320 g Puff pastry sheet
• 1 Egg (Beaten, to glaze)

Method

1. Brown the chicken: Heat your oil in a large frying pan or saucepan and add the chicken. Cook for about 5-10 minutes until just starting to turn brown.
2. Veggies in to soften: Add in the mushrooms, garlic and onion and cook for a further 5 minutes until they start to soften.
3. Finish off the creamy filling: Add the flour and thyme and stir through everything, cook for 5 minutes.
4. Gradually add the stock, milk and mustard, stirring until the sauce is smooth. Season well, then leave to bubble away and thicken for about 10 minutes.
5. Leave to cool: Spoon into a pie dish and leave to cool for at least 30 minutes.
6. Pastry lid goes on: Smooth the pastry over the top of the filling. Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg. Cut a slit into the pastry as a steam vent.
7. Time to bake: When you are ready to bake the pie, preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7 and bake for about 30-35 minutes until the filling is hot throughout and the pastry is crisp and golden.