Ingredients (Serves 2-3)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 200g mushrooms, sliced
• 300g cooked chicken, shredded or chopped (leftover roast chicken works well)
• 200ml chicken stock
• 100ml double cream
• 1 tbsp plain flour
• 1 tsp dried thyme (or mixed herbs)
• Salt and pepper, to taste
• 1 sheet of ready-rolled puff pastry (approx. 320g)
• 1 egg, beaten (optional, for glaze)

Method

1. Preheat the oven: Set your oven to 200°C (fan) / 220°C (conventional).
2. Cook the filling: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened (about 3-4 minutes). Stir in the mushrooms and cook for another 5 minutes until softened and lightly golden.
3. Add the chicken and sauce: Stir in the cooked chicken and sprinkle the plain flour over the mixture. Mix well to coat everything. Gradually add the chicken stock while stirring, ensuring there are no lumps. Pour in the double cream and add the thyme. Let the mixture simmer for 5 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
4. Prepare the pie: Transfer the filling into a pie dish (or an ovenproof dish if you don’t have a traditional pie dish). Lay the puff pastry sheet over the top, trimming any excess. Use a fork or your fingers to press the edges of the pastry down onto the dish. Cut a few small slits in the pastry to allow steam to escape. Brush the top with beaten egg for a golden finish (optional).
5. Bake: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
6. Serve and enjoy: Let the pie cool for a few minutes before serving. Pair it with steamed vegetables or a side salad for a complete meal.

This easy pie recipe is budget-friendly, comforting, and sure to impress your flatmates. Happy National Pie Day! 🥧