Chicken and mushroom pie
Prep: 10 minutes
Cooking: 50 minutes
1 tbsp olive oil
500g chicken thigh fillets, trimmed, cut into 3cm cubes
2 punnets Swiss Brown Mushrooms, cleaned, trimmed, thickly sliced
35g (1/4 cup) plain flour
1½ tsp mixed spice
500ml (2 cups) milk
1 cup frozen peas
2 sheets puff pastry, thawed in the fridge
1 egg yolk
Salt and pepper, to season
- Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside. Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
- Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly. Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
- Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2L baking dish.
- Stir the frozen peas through the pie filling to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the centre of the pie to allow the steam to escape. Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.