Ingredients
For the Filling
- 600 g chicken breast or chicken thigh, cut into bite-sized pieces
- 250 g mushrooms, sliced (button or chestnut mushrooms work best)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 40 g butter
- 2 tablespoons olive oil
- 3 tablespoons plain flour
- 500 ml chicken stock
- 150 ml double cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
For the Pastry
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
Equipment Needed
- Large frying pan or sauté pan
- Wooden spoon
- Pie dish or ovenproof baking dish
- Rolling pin (if pastry is not pre-rolled)
- Pastry brush
Step-by-Step Instructions
Step 1: Prepare the Chicken
Season the chicken pieces with salt and black pepper. Heat the olive oil in a large pan over medium heat. Add the chicken and cook for 4 to 5 minutes until lightly golden on all sides. The chicken does not need to be fully cooked at this stage. Remove it from the pan and set aside.
Step 2: Cook the Vegetables
In the same pan, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Step 3: Make the Sauce
Sprinkle the flour evenly over the mushrooms and onions. Stir continuously for 2 minutes to cook out the raw flour taste.
Gradually pour in the chicken stock while stirring to prevent lumps. The sauce will begin to thicken.
Add the cream, Dijon mustard, and thyme. Stir well and allow the sauce to simmer gently for 5 minutes until thick and creamy.
Step 4: Combine the Filling
Return the chicken and any resting juices to the pan. Stir everything together and simmer for another 5 minutes, or until the chicken is fully cooked.
Taste the filling and adjust seasoning with salt and black pepper as needed. Remove from heat and allow the filling to cool slightly. This helps prevent soggy pastry.
Step 5: Assemble the Pie
Preheat the oven to 200°C (180°C fan).
Transfer the chicken and mushroom filling into a pie dish and spread it evenly.
Lay the puff pastry over the top, trimming any excess. Press the edges firmly against the dish to seal.
Cut a small slit in the centre of the pastry to allow steam to escape. Brush the top with beaten egg for a golden finish.
Step 6: Bake
Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the pastry is puffed, crisp, and deep golden brown.
Serving Suggestions
Allow the pie to rest for 5 minutes before serving.
Serve with mashed potatoes, peas, carrots, or green beans. Gravy is optional, as the pie filling is already rich and creamy.
