Chicken & Mushroom Pot Pie
- 1 tbsp oil
- 8 skinless, boneless chicken thighs, diced
- 8 rashers smoked streaky bacon, diced
- 1 onion, diced
- 250g baby chestnut mushrooms
- 2 tbsp plain flour
- 400ml chicken stock
- 200ml milk
- 500g puff pastry
- 1 egg, beaten
Heat the oil in a large casserole dish. Fry the chicken for 5-8 minutes until golden on both sides. It doesn’t need to be cooked through. Place in a bowl.
Add the bacon to the casserole dish and fry for 5 minutes until crisp. Add the onion and mushrooms then fry for a few more minutes. Tip the flour into the pan and cook, stirring for 1 minute.
Take the pan off the heat, then gradually add in the chicken stock, stirring. Do the same with the milk, then add the chicken back into the pan.
Bring to a boil, then simmer for 30 minutes. Spoon into a pie dish and leave to cool in the fridge.
Heat the oven to 200C.
Roll out the puff pastry, slice to size and place over the top of the pie dish. Coat in the beaten egg and bake for 30 minutes.
Serve with steamed broccoli.