The ultimate chicken and mushroom slice.
Cooking Time (Includes Preparation Time): 1 Hour and 15 Minutes
Make sure the pastry is golden brown… it’s worth the wait.
2 Jus Rol Puff Pastry Sheets
1 Pack of Mushrooms
1 Brown Onion
1 Bunch of Tarragon
1 Pint of Whole Milk
750g of Skinless, Boneless Chicken Thighs
Preheat your oven to 180°C.
Dice up your chicken thighs into chunks. Brown them off in a large pan with some olive oil. Remove the chicken from the pan and set aside.
Finely slice your onion and mushrooms and add to the pan. Fry until soft and if they start to catch, add some water to the pan.
Once soft, add the chicken back into the pan followed by the tarragon. Give it a good stir and add 2 tablespoons of plain flour. Stir until everything is coated.
Pour the milk into the pan, splash by splash, stirring as you go, until you have a nice thick creamy texture. Cook until you have a thick filling. Generously season with pepper and take the pan off the heat.
Pie time. Unravel your first sheet of puff pastry with its paper onto a baking tray. Spoon in your filling keeping a 2cm border free around the edge. Smooth the filling over and brush the border with the beaten egg. Place your second puff pastry sheet on top (roll it out first to make sure it fits with enough overlap).
Press the two sheets of puff pastry together around the edge, cut off any messy bits and press down along all the edges with a fork to create a seal. Brush the top with a beaten egg to give it a nice glaze.
Place in the oven for 30 minutes until the pie is a deep golden brown colour.
Once cooked, take it out, slice it up and tuck in.