350g of Mushrooms (sliced) – Laura used blue oyster, snow white and king
500g of Chicken Thighs (Sliced)
250ml of Massel chicken stock
Milk ½ a cup
Black and White Sesame Seeds
1 whisked egg for eggwash
Salt & Pepper
Preheat your oven to 200.
Get a pan on the heat so it’s nice and hot. Slice up your mushrooms and add them to the pan with a splash of olive oil so they begin to fry and turn golden. Once golden, turn off the heat and add a little chopped fresh thyme.
In your 2nd pan (make sure it’s deep-sided) – Melt a decent knob of butter on medium/ high heat and just before it starts to brown, throw in your diced onions with a pinch of salt. Followed by the remaining bunch of thyme, chopped.
Once the onions have softened, add in your sliced chicken thighs and sear them off. Season with lots of pepper.
Now add the mushrooms along with a knob of butter into the chicken and stir to combine.
Followed by a glass of white wine, continue cooking until the alcohol has been cooked off and the wine reduced by half. After this go in with some milk, this will help create a thick gravy-like sauce.
Now in with the massel chicken stock for extra flavour. Reduce until the mixture is thick and saucy. Now turn off the heat and let it cool slightly before putting on the puff pastry.
Drape the puff pastry over the pan/ mixture, ensuring all of the edges are inside of the pan. Brush the pastry with egg wash and garnish with the sesame seeds. Take a knife and make some steam holes in the pastry.
Place your pot pie into the oven until it’s golden and crispy.
Remove from the oven, and let it cool 5 mins before serving.
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