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A dinnertime classic, it's hard to look past chicken pie when it looks and tastes this good – golden pastry, a silky-smooth sauce and tender chicken thighs make this a must-try. Serve with a side of steamed greens for added colour and freshness. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for 5 mins. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated.
Add the chicken and garlic and fry for 5 mins (it doesn’t need to be cooked through). Stir in the flour; reduce the heat to medium.
Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.
Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape. Bake for 20-25 mins until puffed and golden.
Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.
Tip: Top leftover pastry with sliced fruit, then bake until golden for a speedy sweet treat.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Pie recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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