Chicken and mushroom Pie

You will need:

1 tbsp Cooking oil

8 pieces of skinless boneless chicken 

8 rashers of streaky bacon (optional)

1 onion, roughly chopped

250g pack of white button mushrooms (or any mushrooms of your choice)

thyme, salt and pepper to season

2 tbs plain flour

400 ml chicken stock

200 ml milk

500g fresh puff pastry or frozen puff pastry that has been defrosted

1 egg beaten 

What to do:

1. In a large non stick frying pan heat the oil.

2. Season the chicken with thyme salt and pepper fry it for 5-8 minutes until golden brown.

3. Lift chicken onto a plate and fry bacon for 5 minutes until crisp, add onion and mushrooms, fry for another 3 minutes.

4. Add flour into the pan stir for about a minute, slowly pour in stock and whisk it, followed by the milk.

5. Add chicken back into the pan and let it simmer for about 10 minutes over low heat.

6. Place aside and let the filling to cool down

7. Pre heat oven at 200 degrees celsius.

8. On a floured surface roll out the pastry to about a thickness of 2cm.

9. Choose a desired baking dish, base it with the pastry to cover the whole dish, add the filling, measure the pastry over the top and cut along the edges.

10. Brush the beaten egg lightly over the pastry to glaze.

11. reduce oven heat to 180 degrees celsius and bake for 30 minutes until pastry is golden brown. 

Enjoy with a crispy green salad....