Chicken & mushroom puff pie
A creamy chicken, bacon and mushroom filling simmered in a pan, topped with puff pastry and baked golden.
| prepPreheat oven to 425°F / 220°C (200°C fan / gas 7) | ||||||||
| 1 tbsp vegetable oil | Fry chicken 5-8 min until golden | Return chicken, simmer 30 min, cool | Roll pastry; cut rim strip, stick with egg | Top pie, press & trim, egg-glaze | Bake 425°F / 220°C, 30 min | |||
| 8 skinless boneless chicken thighs, seasoned | ||||||||
| 8 rashers smoked streaky bacon, cut into large pieces | Fry bacon 5 min until crisp | Add onion, mushrooms, thyme; fry 3 min | Stir in flour, cook 1 min | Off heat, whisk in stock & milk | ||||
| 1 onion, halved and sliced | ||||||||
| 250 g baby button mushrooms | ||||||||
| handful of thyme sprigs | ||||||||
| 2 tbsp plain flour | ||||||||
| 400 ml chicken stock | ||||||||
| 200 ml milk | ||||||||
| 500 g fresh puff pastry, or frozen and defrosted | ||||||||
| 1 egg, beaten | ||||||||
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