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Chicken & Mushroom Pie

Created by ImPat on August 15, 2020

1 tablespoon olive oil
500 grams chicken thigh fillets (trimmed and cut into 3cm cubes)
500 grams mushrooms (Swiss Brown Mushrooms, cleaned, see note - and trimmed and thickly sliced)
50 grams butter
35 grams plain flour (1/4 cup)
1 1/2 teaspoon spices (mixed)

500 ml milk (2 cups)
1 cup peas, frozen
220 grams puff pastry (2 sheets thawed in the fridge - our pastry sheets are about 22cm square)
1 egg yolk
Salt, to season
Pepper, to season

Step 1: Heat the oil in a large frying pan over medium-high heat and 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.
Step 2: Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
Step 3: Reduce the heat to medium and melt the butter in the pan, then stir in the flour and mixed spice and cook for 1 minute before gradually whisking in the milk until thickened slightly.
Step 4: Return the chicken and mushrooms to the pan and season to taste with salt and pepper and cook for a further 2 minutes or until sauce thickens and then transfer the mixture to a bowl and allow to cool.
Step 5: Preheat the oven to 190°C.
Step 6: Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. and using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5-2 L baking dish.
Step 7: Stir the frozen peas through the pie filling mixture to combine, then transfer to the baking dish and now place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling and make a small cross-incision in the centre of the pie to allow the steam to escape.
Step 8: 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 and serve immediately.