Ingredients
2tbsp sunflower oil1kg skinless chicken thigh fillets, cut into bitesize chunks
150g smoked streaky bacon, roughly chopped
2 medium leeks, sliced
300g mushrooms, sliced
3tbsp plain flour, plus extra to dust
400ml chicken stock
200ml milk
1tsp Cornish Sea Salt Crystals, plus extra to sprinkle
Small bunch of thyme, leaves picked
500g puff pastry
1 egg, beaten
Instructions
- In a large pan, heat the oil over a medium heat and fry the chicken pieces until golden (you may need to do this in batches). Remove the chicken with a slotted spoon and reserve on a plate.
- Add bacon and leeks to the oil in the pan, fry until the bacon is cooked and the leeks are soft. Add the mushrooms and continue cooking for 5 minutes until lightlgolden. Stir in the flour and cook for 1 minute.
- Gradually add the stock followed by the milk. Add chicken back to the pan, with the salt and thyme. Cover and simmer for 25-30min, until the sauce has thickened and the chicken is cooked. Allow to cool a little. Preheat oven to 200°C (180°C fan).
- When ready to assemble, transfer the pie filling to a large pie dish. Dust a work surface with flour and roll out the pastry so that it is large enough to cover the pie dish. Egg wash the rim of the pie dish and drape the pastry over dish. Press the pastry onto the edge of the dish to secure. Brush the pastry with the egg wash and sprinkle over some salt.
- With a sharp knife, cut two steam holes in the middle of the pie. Cook the pie for about 30-35 minutes, until the pastry is golden brown and cooked.
