Made with Love

I made this Chicken & Mushroom Pie over the weekend.  Do you like my pastry  in the middle?

1 kg skinless chicken thigh fillets, diced

seasoned flour

olive oil

6 bacon slices, cut into strips

200 g mushrooms, sliced

125 ml (1/2 cup) white wine

125-250 ml (1/2 – 1 cup) chicken stock

1 tsp fresh thyme leaves

1 tbsp chopped parsley

salt and freshly ground pepper

1 sheet frozen puff pastry

egg wash

Toss chicken with flour and shake well to remove excess.  Heat a heavy-based casserole pot or saucepan over a medium heat. Add oil and cook chicken in batches until golden brown.  Set aside.  Using the same pot, cook bacon and mushrooms until softened and beginning to colour.  Add white wine and allow to come to the boil.

Return chicken to pot and add enough stock to just cover.  Add herbs and season to taste, then reduce head and allow to cook for 30-45 minutes.

Preheat oven to 180°C.

Spoon hot chicken mix into pie dish.  Cover the chicken mix with puff pastry, trim edges and brush with egg wash.  Place in preheated oven and bake for 20-30 minutes, or until pastry is cooked and golden brown.  Remove and serve.  Yum x

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