Chicken & mushroom puff pie

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• Vegetable oil1 tbsp
• Chicken thighsBoneless, skinless8
• Smoked streaky bacon rashersCut into large pieces8
• OnionHalved and sliced1
• Baby button mushrooms250 g
• Thyme sprigs
• Plain flour2 tbsp
• Chicken stock400 ml
• Milk200 ml
• Puff pastryDefrosted if frozen500 g
• EggBeaten1

1. 1

   Warm the oil in a big non-stick frying pan, then brown the seasoned thighs for 5-8 mins, turning every so often, until golden. A smaller pan means cooking in two batches.

2. 2

   Take the chicken out onto a plate and put the bacon pieces in the pan to crisp up, about 5 mins. Stir in the onion, mushrooms and thyme and cook over a high heat for 3 mins more, until the onion starts taking colour. Stir in the flour and cook for 1 min.

3. 3

   Remove the pan from the heat. Pour in the stock a little at a time, stirring or whisking, then add the milk and return the chicken to the pan.

4. 4

   Bring it up to the boil and simmer gently for 30 mins. Transfer the filling to a large lipped pie or baking dish (about 20 x 30 cm) and let it cool.

5. 5

   Heat the oven to 220°C (200°C fan). Roll the pastry out on a floured surface until it is about 5 mm thick, roughly two £1 coins stacked. Cut a long strip the width of the dish rim and attach it to the rim with a little beaten egg. Brush the strip with egg, then drape the remaining pastry over the pie, with the rolling pin to support it. Press the edges lightly with your fingers and trim off the excess with a sharp knife.

6. 6

   Brush the top lightly with egg and bake for 30 mins, until the pastry has risen and is a deep golden brown.