Ingredients

• 1 tbsp vegetable oil
• 8 skinless, boneless chicken thighs
• 8 large slices of smoked streaky bacon
• 1 onion, halved and sliced
• 250g baby button mushrooms
• Fresh thyme sprigs
• 2 tbsp plain flour
• 400ml chicken stock
• 200ml milk
• 500g puff pastry (thawed if previously frozen)
• 1 egg, beaten

Instructions

1. Step 1: In a large frying pan, heat oil until hot. Season chicken thighs with salt and pepper, place them in the pan, and cook for 5-8 minutes until golden brown, turning occasionally. Work in batches if necessary.
2. Step 2: Transfer the cooked chicken to a plate. Add the bacon to the pan and fry for about 5 minutes until crispy. Add onion, mushrooms, and thyme, then cook on high for 3 minutes or until golden brown. Stir in the flour and cook for 1 minute.
3. Step 3: Remove the pan from the heat and slowly add chicken stock and milk, stirring continuously. Add the chicken back to the pan.
4. Step 4: Bring the mixture to a boil, then reduce to a simmer for 30 minutes. Pour the filling into a large baking dish and allow it to cool slightly.
5. Step 5: Preheat the oven to 220°C (200°C fan) or gas mark 7. On a floured surface, roll out the puff pastry to about the thickness of two coins. Place a strip along the pie dish’s rim, brush with beaten egg, and cover with the pastry. Press edges to seal and trim excess.
6. Step 6: Brush the pastry with egg and bake for 30 minutes or until golden brown. Let cool slightly before serving.