Chicken and mushroom pie

This is a classic pot pie, as it doesn’t have a pastry base. It’s more for the table than for eating on the run like a good old Aussie meat pie!

Ingredients

Quantity	Ingredient
100g	butter
500g	chicken thigh fillets, cut into large dice
2	eggs, hardboiled and sliced
200g	streaky bacon, rind removed
	freshly ground black pepper
1	onion, thinly sliced
1 tablespoon	chopped tarragon
1 tablespoon	chopped flat-leaf parsley leaves
200g	field mushrooms, (around 4 large mushrooms)
200g	puff pastry, defrosted if frozen
1	egg, lightly beaten, to glaze

Preheat the oven to 180°C.
Rub the bottom of an ovenproof pie dish with butter. Layer the dish with the sliced chicken, egg and half the bacon. Lightly season with pepper. Add a second layer of sliced onion, herbs and mushrooms and cover with the remaining bacon.
Roll out the pastry on a lightly floured piece of baking paper to about 2–3 mm thick, a little larger than the pie dish. Place the pastry over the pie dish and trim the edges. Brush the top of the pie with egg wash, and prick the centre so steam can be released. Place in the oven and bake for about 1 hour.
Remove from the oven and allow to stand for 10 minutes before serving.

Tags:: At Home with Ben; family; simple; easy; home; weeknight; midweek; mid-week