This is a totally yummy chicken pie that you could prep and keep in the fridge for a day or 2 until its needed. Pack it out with any of your favourite veg or keep it as simple as a chicken and mushroom pie!
Here’s what I used:
1 Tbsp sunflower oil
600g chicken breast (cut into large pieces)
100g smoked bacon (cut into large pieces)
1 onion (thinly sliced)
1/2 a leek (thinly sliced)
2 carrots (peeled and sliced)
250 button mushrooms
1 teaspoon dried thyme
2 Tbsp plain flour
500ml chicken stock
500g puff pastry (I used a chilled ready made pastry)
1 Egg (beaten)
In a large non stick pan heat the oil and fry the chicken until slightly browned (about 5-8 minutes depending on how big you cut the pieces) take the chicken out the pan and set to one side, now fry the bacon. Once the bacon is crispy add the onion, Thyme, mushroom, carrots and leek and cook on a high heat for 5 minutes.
Take the pan off the heat and add the flour, once the flour has been stirred in add the milk, and chicken stock and stir for about a minute, return the pan back on to the heat, add the chicken and simmer for 30 mins, stirring occasionally.
Spoon the mixture into your pie dish and leave to cool.
Heat the oven to 200C fan/gas and roll out the pastry onto a floured surface. Roll out the pastry so there is a little more than is required to cover the surface of pie dish – cut out a strip of the pastry ensuring the strip is as wide and as long as the rim of the pie dish.
Fix this strip to the edge of the pie dish by brushing the rim with the egg mixture and pressing down the pastry onto it. Brush the pastry on the rim of the pie dish with egg cover the pie with the remaining pastry, pushing gently at the edges. (Trim around the sides if there is an overhang) Brush with the egg mixture over the pastry.
Bake for about 25 minutes until the pastry has risen and is dark golden brown in colour.
I served this with creamy mash – Yum!
If you are not cooking this dish strainght away, put into the fridge instead of the oven, and bake the following day.