Pre-heat the oven to 180°C, Gas Mark 5.
Roll out the pastry on a lightly floured surface to roughly 1cm thick, enough to line a 19cm pie dish. Line the pie dish and prick the base before chilling for 10 minutes. Line the pastry with nonstick baking paper and fill with baking beans.
Bake in the oven for 12-15 minutes until the edges start to colour. Remove the nonstick baking paper and baking beans at this point and return to the oven to let the base brown; 5-7 minutes. Remove and let the pastry cool on a wire rack.
Meanwhile, prepare the filling by heating 50ml of the oil in a large saucepan over a medium-high heat and frying the chicken until golden brown. In a separate pan, heat the rest of the oil and flash fry the mushrooms in batches over a medium-high heat.
Combine with the chicken and turn the heat to medium-high before adding the wine. Let the wine reduce by three quarters. Cut into a thick piece of the chicken and check that it is cooked through, with no pink showing. Add the chopped thyme and adjust the seasoning. Let the mixture cool a little before spooning into the baked pastry case.
Arrange the sun-dried tomatoes on top and warm through in the oven on a baking sheet for 5-7 minutes. Garnish with the sprigs of basil before serving.
Haven't got time to cook this from scratch?
Try our ready-made version - Tesco chicken and mushroom slices.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.