Use up your leftover chicken in this recipe or equally fine to cook fresh. Thank you Anna’s Family Kitchen for sharing this perfect winter warmer…
INGREDIENTS for 4-6
1 tbsp oil⠀
600g cooked chicken 8 skinless boneless chicken thighs each cut into four pieces
200g bacon lardons or streaky bacon
200g mushrooms halved
1 onion chopped
2 garlic cloves crushed
1 tsp thyme – dried or fresh
2 tbsp plain flour⠀
100ml white wine⠀
100ml milk
500g pack fresh puff pastry,⠀
1 egg beaten
Colour the onions and garlic for 5 minutes in a hot pan with a lug of olive oil.
Season the chicken and add to the pan for 5-8 minutes. Add the bacon lardons to the pan and colour them for 5 minutes.
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Add the mushrooms and thyme, stir, then add the flour to the pan. Stir then add the wine and let it bubble. Add the milk, season and simmer for 10 minutes.
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Pour the mixture into a pie dish and let it cool before adding the pastry top.
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Brush the egg around the edge of the pie dish. Roll out the pastry (if use ready rolled) and lay it on top of the mixture. Press around the sides. Brush with the beaten egg and criss cross the top with a knife. Pierce the middle to let steam out.
Put in an oven at 200 degrees for 30 mins or until the pastry is golden brown. Serve with mash and green veg.
