8 skinless boneless chicken thighs
8 bacon strips, chopped
1 white onion, sliced
250g chestnut mushrooms
500g pastry, shortcrust or puff
handful fresh thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
1 egg
Preheat the oven to 200 with fan, or 220 without.
8 skinless boneless chicken thighs | salt | pepper
Cut chicken into bite-sized pieces and fry in a heavy pan until golden. Season with salt and pepper while cooking.
8 bacon strips, chopped | 1 white onion | 250g chestnut mushrooms | handful fresh thyme sprigs
Fry the bacon, then add sliced onion, mushrooms, and thyme. Add salt whilst cooking. Fry until onions soften and get colour.
2 tbsp plain | 400ml chicken stock | 200ml milk
Sieve the flour into the pan, let cook for a minute. Then add the chicken back in, along with the chicken stock and milk. Season with salt and pepper. Bring to boil, then let simmer lightly for 30 minutes.
500g pastry | 1 egg
Transfer the mixture into a pie dish, fit the pastry over it, and egg wash the top. Bake for 30 minutes.