Chicken & Mushroom Puff Pie

Ingredients:

• 1 tbsp vegetable oil

• 8 skinless, boneless chicken thighs

• 8 rashers smoked streaky bacon, cut into chunks

• 1 onion, halved and sliced

• Handful of thyme sprigs

• 250g baby button mushrooms

• 2 tbsp plain flour

• 400ml chicken stock

• 200ml milk

• 500g puff pastry (fresh or defrosted frozen)

• 1 egg, beaten
  

Simplified Method:

1. Brown chicken in oil (5–8 mins). Remove and set aside.

2. Fry bacon in same pan (5 mins), then add onion, mushrooms, and thyme. Fry 3 mins more.

3. Stir in flour and cook for 1 min.

4. Off the heat, slowly whisk in stock + milk. Return chicken to the pan.

5. Simmer 30 mins until thickened. Spoon into a pie dish and cool.

6. Preheat oven to 220°C / 200°C fan / Gas 7.

7. Roll pastry to £1 coin thickness. Line pie edge with a pastry strip + egg wash.

8. Cover pie, seal edges, trim, and glaze top with egg.

9. Bake 30 mins or until puffed and golden brown.

• Creamy mashed potatoes

• Steamed green beans or tenderstem broccoli

• Buttered peas

• Gravy (for extra comfort!)