454g boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp oilm of your choice
1-2 tbsp butter
1 onion, finely sliced
450g mushrooms, sliced
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
½ tsp paprika
1-2 tbsp plain flour
100ml white wine
1 chicken stock cube, homemade or store bought
Approx. 300–400ml water, enough to just cover the filling
1 sheet puff pastry, large enough to cover your frying pan
Salt and black pepper
1 egg, beaten, for egg wash (optional)
METHOD
Preheat the oven to 200°C fan / 220°C conventional.
Place a large ovenproof stainless-steel frying pan over a medium-high heat to allow it to heat up.
Add the oil and season the chicken generously with salt and pepper.
Add the chicken to the hot pan and brown on both sides(2-3 minutes each side).
You don't need to cook it through at this stage. Remove the chicken from the pan and set aside.
Add the butter, onion and mushrooms to the same pan.
Turn the heat down to medium-low and cook for 8 -10 minutes, stirring occasionally, until the onions are soft and the mushrooms have cooked down, season well with salt and pepper.
Stir in the onion powder, garlic powder, thyme and paprika. Cook for another minute.
Sprinkle over the flour and stir well, making sure everything is coated. Cook for 1- 2 minutes to cook out the raw flour.
Pour in the white wine and scrape the bottom of the pan with a wooden spoon or spatula, lifting all the browned bits from the chicken.
Allow the wine to reduce for a couple of minutes.
Crumble in the chicken stock cube and gradually add the water, stirring as you go.
Add enough water to just cover the filling. Bring everything up to a gentle simmer.
Add the browned chicken back into the pan and stir everything together. Bring to a gentle boil, taste and adjust seasoning if needed. (Add a squeeze of lemon juice if it needs some brightness)
Remove the pan from the heat.
Carefully lay the puff pastry over the top of the filling, allowing the edges to sit over the rim of the pan.
Gently press the pastry around the edges to seal.
Cut two small slits in the centre of the pastry to allow steam to escape.
Brush the pastry with beaten egg for a deeper golden colour. This is optional.
Bake for approximately 25–30 minutes, or until the pastry is puffed, crisp and deeply golden brown.
Remove from the oven and allow the pie to rest for 10 minutes before cutting into it.
