Ingredients

1 tbsp vegetable oil

8 skinless boneless chicken thighs

8 rashers streaky bacon, cut into large pieces

1 onion, halved and sliced

250g button mushrooms, halved

1 tbsp freshly chopped thyme

2 tbsp plain flour

400ml chicken stock

200ml milk

500g ready rolled puff pastry

1 egg, beaten

Method

Preheat oven to 200 degrees.

Heat the oil in a large frying pan.

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

Put the chicken onto a plate and add the bacon to the pan.

Fry for 5 mins until crisp.

Add the onion, mushrooms and thyme, and fry for another 3 mins until the onions start to brown.

Tip the flour into the pan and stirring to remove any lumps

Gradually stir in the stock and the milk.

Return the chicken to the pan and bring to the boil. Now simmer for 30 mins.

Spoon the filling into a large pie dish with a lip, and leave to cool.

Place over the rolled pastry and cut off any excess.

Brush with beaten egg and place in a preheated oven for 35-40 mins until the pastry is crisp and golden brown.

Cooks Comments and Tips

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