Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp freshly minced garlic
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 500 g (1 lb 2 oz) button mushrooms, thickly sliced
- 2 tbsp unsalted butter
- ⅓ cup (50 g) plain (all-purpose) flour
- 1½ cups (375 ml) chicken stock
- 1 cup (250 ml) milk
- 1 tsp dried thyme
- 1 tsp dijon mustard
- ½ cup (50 g) freshly grated parmesan
- 1 sheet puff pastry, partially thawed, cut into 12 rectangles
- 1 egg, whisked
- 1 tsp sesame seeds (optional)
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until fragrant and softened.
- Add the chicken, salt and pepper. Cook for 4–5 minutes, stirring regularly, until the chicken starts to turn golden.
- Add the mushrooms and cook for 4–5 minutes until the mushrooms start to soften.
- Add the butter and, once melted, stir through the flour.
- Reduce the heat to medium–low and slowly whisk in the stock, milk and thyme. Simmer for 15 minutes, uncovered, stirring once halfway through (the sauce needs to be slowly bubbling and will thicken as it cooks).
- Stir through the dijon mustard and parmesan; set aside to cool slightly.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Spoon the filling into a pie dish or baking dish (if circular, approximately 30 cm/12 inches in diameter; if rectangular, approximately 30 x 20 cm/12 x 8 inches).
- Arrange the puff pastry rectangles all over the top of the pie, gently overlapping each other so that they are covering the filling.
- Brush the pastry with the whisked egg and sprinkle with the sesame seeds, if desired.
- Bake for 30–35 minutes or until the pastry is golden and crispy.
Notes
MAKE AHEAD
Make the pie filling up to 3 days in advance. Refrigerate until needed, then top with the pastry and bake as per the recipe.
LEFTOVERS
Refrigerate freshly made pie leftovers for up to 3 days. The puff pastry will soften during the reheating process (even in the oven) but the pie filling is equally delicious.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: pie
- Method: baked
- Cuisine: English