Makes 4 small or 1 large pie
1 tablespoon olive oil
750g chicken thigh fillets, trimmed, cut into 3cm pieces
175g bacon rashers, rind removed, chopped
4 green onions, chopped
2 garlic cloves, crushed
200g button mushrooms, sliced
2 tablespoons plain flour
1/2 cup chicken stock
Salt and pepper
1/3 cup light cooking cream
2 sheets frozen shortcrust pastry, partially thawed (if making small pies)
1 sheet frozen shortcrust pastry (if making a large pie)
1 egg, lightly beaten
1 sheet frozen puff pastry, partially thawed
Sesame seeds, to decorate (optional)
Heat oil in a large frying pan over medium-high heat. Add the chicken in batches, cooking for 5 minutes or until browned. Transfer to a bowl.
Add the bacon, cook, stirring, until golden. Add the onion, garlic and mushrooms. Cook until the mushrooms soften.
Return the chicken to the pan, add the flour, cook, stirring, for 1 minute.
Add the stock, season with salt and white pepper. Reduce the heat to low. Cover the fry pan, simmer for 15 minutes or until the sauce thickens.
Stir in the cream, remove from heat, taste for seasoning, cool.
For small pies:
Grease 4, 7.5cm (base) x 11cm (top) pie tins. Cut shortcrust pastry in half diagonally to form 4 large triangles. Line base and side of 1 pie tin with 1 piece. Trim edge and brush with egg. Repeat with remaining triangles.
For large pies:
Grease a pie dish, my pie dish was 17cm (base) x 23cm (top), use what you have. Place 1 sheet of shortcrust pastry into a pie dish. Trim the edges and use the trimmings to fill in any gaps (This does not have to be perfect as the filling goes inside, no one sees it). Brush pastry with egg.
Spoon chicken filling into the pie dish.
Cut puff pastry into squares. Place 1 square over filling. Trim edge. Repeat with remaining puff pastry.
For large pies:
Place 1 sheet of puff pastry over the filling. Pinch the pastry to the side of the pie dish to seal, make sure there are no gaps. Trim edges and use trimmings to close any gaps.
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