- 3 sheets of puff pastry
- 1kg chicken thigh fillet, trimmed and diced
- 3 heaped tbsp Bitton Coriander Pesto
- 300g oyster mushrooms, sliced
- 1 large brown onion, finely chopped
- 2 tbsp plain flour
- ¼ cup cream
- ½ cup chicken stock
- 1 tbsp olive oil
- a little milk for basting
Preheat oven to 180 degrees C.
Place 1 tablespoon of olive oil into a large frying pan over a medium to high heat. Add the onions and cook for 2 to 3 minutes until soft. Add the mushrooms and cook for a further 5 minutes. Turn the heat up to high, add the chicken and cook until the meat is sealed (this should take no longer than 3 minutes) .
Sprinkle the flour over the chicken and stir until well coated. Quickly add the Bitton Coriander Pesto, stock and cream and bring to the boil for 2 to 3 minutes or until the mixture thickens. Set aside, season and allow to cool slightly Meanwhile, butter and line a 20cm pie dish. Place one of puff pastry into the dish and cut another sheet as you need to come up and over the sides.
Place the chicken mixture into the pastry shell. Place another sheet of puff pastry over the top and seal around the edges of the pie dish. Make a few holes in the pastry lid and brush with milk. Place pie into the oven for 35-40 minutes or until cooked and golden.Serve with some steamed greens or salad and mashed sweet potato to soak up all the delicious juices!