1. Heat your oven to 200C/Gas Mark 6.
2. Heat the oil in a large frying pan and season your chicken with salt and pepper. Fry on a high heat for 2 minutes then remove from the pan and keep to one side in your pie dish.
3. Fry the onion in the same pan with a sprinkling of salt (add a bit more oil if required). Cook for 5 minutes or until tender. Remove from the pan and put in the pie dish with the chicken.
4. Melt the butter in the frying pan and fry the button mushroom, halved, with the leaves from the sprigs of thyme. Toss them in the pan so they turn golden brown all over. Once cooked, put in the pie dish and give the ingredients a quick mix in your dish.
5. Leave the butter, oil and juices in the frying pan and stir in the flour to make a roux, heating through for a minute. Pour the milk and the stock together in a large jug or pan and gradually pour on top of the roux whilst whisking until you have a thick sauce. Season with the salt, pepper and nutmeg then pour on top of your ingredients in the pie dish.
6. Roll out your pastry on a floured surface until it’s about 5mm thick. Cut out a round to fit your pie dish.
7. Use the beaten egg to brush around the edge of your dish then lift your pastry to cover the pie filling. Cut a few holes in the top using a sharp knife and bake for approximately 25 minutes, or until the pie is golden brown then serve with mashed potatoes and greens.
Spruce it Up
Now, no one would blame you for adding a handful of cut up bacon or pancetta when you fry the onions…