Chicken pie

By Faeza
28 June 2016


¦ 30ml (2 tablespoons)

sunflower oil

¦ 8 skinless boneless

chicken thighs

¦ 8 rashers streaky bacon,

cut into large pieces

¦ 1 onion, sliced

¦ 5ml (1 teaspoon)

crushed garlic

¦ 10ml (2 teaspoons)

minced ginger

¦ 250g button

mushrooms, sliced

¦ handful thyme sprigs

¦ 30ml (2 tablespoons)

plain flour

¦ 400ml chicken stock

¦ 200ml milk

¦ 1 packet (500g) frozen

puff pastry, thawed

¦ 1 egg, beaten


Preheat oven to 180°C. Heat oil in a large frying pan. Cut chicken into strips and season to taste.

Fry until golden brown, turning occasionally. Remove chicken and place on a plate.

Add bacon to pan, fry for about 5 minutes until crisp.

Add onion, mushrooms and thyme, fry on a high heat for another 3 minutes.

Add flour to the pan, cook stirring, for a minute. Remove pan from heat,

gradually stir or whisk in the stock and milk.

Return chicken to pan. Bring to a boil, simmer for 30 minutes.

Spoon filling into a large pie or baking dish (20 x 30cm) leave to cool.

On a floured surface, lightly roll out the pastry. Using a rolling pin to help, lift pastry and place over the chicken.

Gently press the edges with your fingers and trim with a sharp knife.

Brush lightly with egg to glaze, bake for 30 minutes or until the pastry is

risen and dark golden brown.