Chicken pie

What you need

• Chicken Thighs: about 230 g per adult

Puff pastry, onion, mushrooms, white sauce, egg

Method

1. 1Simmer the chicken thighs in stock with an onion for 30–35 minutes until cooked through (74 °C). Cool a little, then take the meat off the bone and shred it.
2. 2Fry mushrooms, make a white sauce using some of the stock, and mix in the chicken. Season well.
3. 3Spoon into a pie dish, cover with puff pastry, brush with beaten egg and cut a small hole in the top.
4. 4Bake at 200 °C for 25–30 minutes until puffed and golden.