Sort ingredients
davidcee
QR Code
Listen
Pdf
Preheat the oven to 180°C/Gas 4.
Season the chicken pieces with salt and pepper.
Heat the olive oil and butter in a large casserole dish over a medium-high heat. Add the chicken pieces and fry for 5-6 minutes until golden brown all over. Remove the chicken from the dish and set aside.
Add the onions, carrots, celery and garlic to the dish and cook for 5 minutes until softened.
Sprinkle over the flour and stir to coat the vegetables. Cook for 2 minutes, then gradually pour in the chicken stock and milk, stirring continuously.
Add the bay leaf and thyme, then return the chicken pieces to the dish. Bring to the boil, then reduce the heat and simmer for 30 minutes.
Remove the chicken pieces from the dish and set aside. Increase the heat and cook the sauce for 10-15 minutes until thickened.
Return the chicken to the dish and check the seasoning.
Transfer the chicken and sauce to a pie dish. Top with the puff pastry, pressing the edges to seal. Brush the top with the beaten egg.
Bake for 30-35 minutes until the pastry is golden brown and crisp.