Chicken & Mushroom Pie {Easy Recipe}

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 tbsp Olive oil

750 g Chicken thighs (Chopped)

1 Large onion (Halved and sliced)

500 g Chestnut mushrooms (Thinly sliced)

4 tsp Dried thyme

90 g Plain flour (All purpose flour)

300 ml Hot chicken stock (See notes)

200 ml Milk (See notes)

1 tbsp Wholegrain mustard

Sea salt and freshly ground black pepper (To taste)

320 g Puff pastry sheet

1 Egg (Beaten, to glaze)

Directions

Heat your oil in a large frying pan or saucepan and add the chicken. Cook for about 5-10 minutes until just starting to turn brown.

Add in the mushrooms and onion and cook for a further 5 minutes until they start to soften.

Add the flour and thyme and stir through everything, cook for 5 minutes.

Gradually add the stock, milk and mustard, stirring until the sauce is smooth. Season well, then leave to bubble away and thicken for about 10 minutes.

Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.

Smooth the pastry over the top of the filling.

Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.

When you are ready to bake the pie, preheat the oven to 220℃ fan/425F, 240℃/475F or Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Nutrition

• Calories: 671 kcal
• Total Fat: 42 g
• Saturated Fat: 11 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.1 g
• Cholesterol: 134 mg
• Sodium: 346 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 29 g