Steps
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season 8 skinless boneless chicken thighs and fry for 5-8 minutes, turning until golden, then lift out.
- Fry 8 smoked bacon strips cut into large pieces for 5 minutes, until crisp. Add 1 halved sliced onion, 250g of baby button mushrooms, and 1 handful of thyme sprigs; cook over high heat for 3 minutes.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute. Remove from the heat and gradually stir in 400ml of chicken broth and 200ml of milk.
- Return the chicken, bring to a boil, and simmer for 30 minutes, until the thighs reach 165°F / 74°C. Spoon into an 8 × 12in / 20 × 30cm rimmed baking dish and cool.
- Preheat the oven to 425°F / 220°C. Roll 500g of puff pastry on a floured surface to ¼in / 5mm thick. Cut a strip to cover the dish rim.
- Beat 1 egg and use a little to attach the pastry strip to the rim. Brush the strip with egg, lay the remaining pastry over the filling, and press the edges to seal.
- Trim the edges and brush the lid with egg. Bake for 30 minutes, until puffed and deep golden.