Enjoy the comforts of home cooking with this delicious, creamy chicken and mushroom recipe, together with the delightfully flaky, crunchy crust that adds an amazing finishing touch.
Ingredients
- 1 tbsp olive oil
- 8 skinless boneless free-range chicken thighs, seasoned
- 8 rashers Scottish-style bacon, cut into large pieces
- 1 onion, halved and sliced
- 300g baby button mushrooms, sliced thickly
- ½ bunch fresh thyme
- 2 tbsp plain flour
- 500ml chicken stock
- 200ml milk
- 500g pack puff pastry, fresh / frozen and defrosted
- 1 free-range egg, beaten
Directions
- Preheat the oven to 200 – 220 degrees Celsius fan/gas.
- In a large non-stick frying pan, heat the oil. Fry the chicken for 5-8 minutes, turning every 2 minutes, until golden brown. Transfer the chicken to a plate.
- Add the bacon to the pan and cook for three minutes, until crisp. Then add the onion, mushroom and thyme, and cook for 4 minutes over high heat, until crisp.
- Stir in the flour, and cook for two minutes, then pour in the stock and milk.
- Return the chicken to the pan. Bring to a boil, then simmer for 30-40 minutes, until the sauce thickens and the chicken is cooked and tender.
- After, fill a large pie dish with the filling and set aside to cool.
- Once cooled down, place the pastry on top of the pie dish. Remove any excess.
- Brush the pastry with the egg to glaze.
- Place the dish on an oven tray and bake for 30 minutes, or until golden brown.
- Serve with vegetables and gravy.