Manage.Pie

Ingredients

• 500g chicken thighs, boneless, cut into chunks
• 250g chestnut mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp butter
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• Salt and black pepper
• 320g ready-rolled puff pastry
• 1 egg, beaten
• To serve: mashed potatoes and peas

Method

1. Heat the oven to 200C (180C fan).
2. Melt the butter in a large pan and fry the chicken for 5 minutes until lightly browned, then lift it out.
3. Add the onion and mushrooms to the pan and cook for 6 minutes until soft and golden.
4. Stir in the garlic for 1 minute, then add the flour and stir for another minute.
5. Slowly pour in the stock, stirring all the time, until smooth and thick.
6. Stir in the cream, mustard and thyme, put the chicken back in, and season with salt and pepper.
7. Simmer for 10 minutes, then spoon the filling into a pie dish and leave to cool for 10 minutes.
8. Lay the pastry over the top, trim the edges, press them down with a fork and cut a small slit in the middle.
9. Brush the pastry with beaten egg.
10. Bake for 25 to 30 minutes until the pastry is puffed and golden.
11. Rest for 5 minutes, then serve with mash and peas.