Chicken Mushroom Puff Pie

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This is just what you need on a cold night. Serve with creamy mashed potatoes.

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Steps

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Heat the oil in a large , non-stick frying pan.

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Season the chicken to taste and fry for 5-8 mins until golden brown , turning occasionally.

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You may need to do this in two batches , depending on the size of your pan.

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Lift the chicken onto a plate and.

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Fry for 5 mins until crisp.

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Add the onion , mushrooms and thyme , then fry on a high heat for another 3 mins until the onions start to colour.

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Bring to the boil , then simmer for 30 minutes spoon the filling into a large pie or baking dish with a lip and leave to cool.

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Heat oven to 425f on a floured surface , roll the pastry to 1 / 4in thick.

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Cut a long strip as wide as the rim of the pie dish and , using a little of the egg , fix to the edge of the pie dish.

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Brush with egg , then lift the rest of the pastry over the pie , using the rolling pin to help.

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Gently press the edges with your fingers and trim with a sharp knife.

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Brush lightly with egg to glaze , then bake for 30 mins or until the pastry is risen and dark golden brown.

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Ingredients

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vegetable oil, boneless skinless chicken thighs, salt and pepper, smoked bacon, onion, button mushrooms, fresh thyme sprigs, all-purpose flour, chicken stock, milk, puff pastry, egg