Chicken and mushroom pie with a puff pastry lid

Tender chicken thighs and mushrooms in a creamy, gently herby sauce, finished with a puffed golden lid. Served with new potatoes and green beans.

Ingredients

• 650 g Chicken thighs, boneless and skinless, cut into chunks
• 10 ml Vegetable oil
• 30 g Butter
• 1 Onions, chopped
• 250 g Mushrooms, sliced
• 1 Garlic, crushed
• 30 g Plain flour
• 1 Chicken stock cubes, made up with 300ml hot water
• 100 ml Double cream
• 1 g Dried thyme
• 1 g Black pepper
• 320 g Puff pastry, ready-rolled
• 1 Eggs, beaten, to glaze
• 750 g New potatoes
• 250 g Green beans

Method

1. Heat the oil in a large pan and brown the chicken in batches. Lift it out onto a plate.
2. Melt the butter in the same pan and cook the onion and mushrooms until soft and any liquid has gone. Add the garlic for the last minute.
3. Stir in the flour, then gradually add the stock. Add the cream, thyme, pepper and the chicken with its juices, and simmer until the chicken is cooked through and the sauce is thick.
4. Spoon the filling into a pie dish and let it cool a little so the pastry stays crisp. Heat the oven to 200°C (180°C fan).
5. Lay the puff pastry over the dish, press it onto the rim and trim. Cut a couple of slits in the top and brush with egg.
6. Bake for 25 minutes until the pastry is risen and deep golden.
7. While the pie bakes, boil the new potatoes until tender.
8. Add the green beans to the potato pan for the last 5 minutes, drain, and serve with the pie.