Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp freshly minced garlic
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 500 g (1 lb 2 oz) button mushrooms, thickly sliced
- 2 tbsp unsalted butter
- ⅓ cup (50 g) plain (all-purpose) flour
- 1½ cups (375 ml) chicken stock
- 1 cup (250 ml) milk
- 1 tsp dried thyme
- 1 tsp dijon mustard
- ½ cup (50 g) freshly grated parmesan
- 1 sheet puff pastry, partially thawed, cut into 12 rectangles
- 1 egg, whisked
- 1 tsp sesame seeds (optional)
Instructions
- Fry the onion and garlic – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until fragrant and softened.
- Add the chicken – Add the chicken, salt and pepper. Cook for 4–5 minutes, stirring regularly, until the chicken starts to turn golden.
- Add the mushrooms – Add the mushrooms and cook for 4–5 minutes until the mushrooms start to soften.
- Finish making the filling – Add the butter and, once melted, stir through the flour.
- Reduce the heat to medium–low and slowly whisk in the stock, milk and thyme. Simmer for 15 minutes, uncovered, stirring once halfway through (the sauce needs to be slowly bubbling and will thicken as it cooks).
- Stir through the dijon mustard and parmesan; set aside to cool slightly.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Transfer to a baking dish – Spoon the filling into a pie dish or baking dish (if circular, approximately 30 cm/12 inches in diameter; if rectangular, approximately 30 x 20 cm/12 x 8 inches).
- Top with the pastry – Arrange the puff pastry rectangles all over the top of the pie, gently overlapping each other so that they are covering the filling.
- Brush the pastry with the whisked egg and sprinkle with the sesame seeds, if desired.
- Bake – Bake for 30–35 minutes or until the pastry is golden and crispy.
- Serve – Serve hot with your chosen sides.
Notes
Make Ahead
Make the pie filling up to 3 days in advance. Let it cool completely, then refrigerate in an airtight container. When ready to cook, spoon the filling into a baking dish, top with the pastry, then bake as per the recipe.
Freezing
Filling only – Cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge, then top with the pastry and bake. Add 5–10 minutes to the baking time if the filling is still cold.
Fully assembled (unbaked) – Assemble the pie, brush with egg and freeze before baking. Freeze, uncovered, until the pastry is firm, then wrap tightly in plastic wrap and foil. Bake from frozen at 220°C (425°F) (200°C/400°F fan-forced) for 45–50 minutes, or until the pastry is golden and the filling is piping hot.
Leftovers
Refrigerate cooked pie leftovers for up to 3 days. Reheat in the oven for best results – the pastry will soften slightly, but the filling remains delicious. Individual slices can also be reheated in the air fryer for extra crispiness.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: pie
- Method: baked
- Cuisine: English