No ratings yet
Chicken and vegetables in a creamy thyme sauce under a puff pastry lid that shatters when you cut it. The filling is cooled before the pastry goes on so the base stays crisp.
Cut the 800 g chicken thigh into 3 cm pieces, season and brown them in 2 tablespoons of the butter in a wide pan over high heat for 6 minutes. Lift them out.
Melt the remaining 3 tablespoons butter, add the diced carrot, celery, onion and mushrooms and cook for 8 minutes until softened and any mushroom liquid has boiled away.
Stir in the 0.4 cup flour and the thyme and cook for 2 minutes, then add the 600 ml stock a splash at a time, stirring until smooth. Simmer for 5 minutes until it thickens to a gravy.
Return the chicken with the 150 ml cream and the peas, season well and simmer 5 minutes more until the chicken is cooked through. Pour into a 28 cm pie dish and cool for 20 minutes.
Heat the oven to 200°C. Lay the 400 g puff pastry over the dish, trim it with 2 cm overhang, press the edge onto the rim and cut two slits in the middle for steam. Brush with the beaten egg.
Bake for 30 to 35 minutes until the pastry is puffed and deep golden and the filling bubbles through the slits. Rest for 10 minutes before serving.
