Creamy Chicken and Mushroom Pot Pie
Ingredients
- One pack ready to roll puff pastry
- 600g Boneless skinless chicken thighs cut into bite sized pieces
- 2 tbsp butter
- 1 medium onion finely chopped
- 3 medium cloves garlic finely chopped
- 120g button mushrooms - cut in half
- 3 tbsp plain flour
- 200ml dry white wine
- 150ml double cream
- 250ml chicken stock
- Handful flat leaf parsley finely chopped
- Salt and pepper to taste
Preparation
Heat the butter in a large medium hot pan and seal off the chicken for five minutes. Remove with a slotted spoon and set aside.
Sauté off the onion until translucent, then add the mushrooms and garlic and continue to sauté for a few more mins, then stir in the flour and cook for a couple of mins stirring continuously.
Deglaze the pan with the wine and simmer on medium for five minutes before stirring in the cream and the stock. Add the chicken back to the pan, stir and simmer on medium for ten mins. Stir in the parsley and season to taste.
Decant into your baking dish and leave to cool before covering the dish with the ready to roll pastry, brush with egg yolk and bake on 180 degree fan oven for 35 mins or until the pastry is golden and has risen.
