Chicken Mushroom and Bacon Pie

Ingredients

• 1 tbsp olive oil
• 750g chicken thigh fillets, trimmed, cut into 3cm pieces
• 175g rindless short cut bacon rashers, chopped
• 4 green onions, chopped
• 2 garlic cloves, crushed
• 200g button mushrooms, sliced
• 2 tbsp plain flour
• 1/2 cup chicken stock
• Salt and pepper
• 1/3 cup light cooking cream
• 2 sheets frozen shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• 1 sheet frozen puff pastry, partially thawed
• Sesame seeds, to decorate

Method

1. Heat oil in a large frying pan over medium-high heat. Add chicken in batches. Cook, stirring for 5 minutes or until browned. Transfer to a bowl. Add bacon to pan.
2. Cook, stirring until golden. Add onion, garlic and mushroom. Cook until mushroom is tender.
3. Return chicken to pan. Add flour. Cook, stirring for 1 minute. Add stock, salt and pepper. Reduce heat to low. Simmer, covered for 15 minutes or until sauce thickens. Stir in cream. Remove from heat. Cool.
4. Preheat oven to 200°C (180°C fan). Grease 4, 7.5cm (base) x 11cm (top) pie tins. Cut shortcrust pastry in half diagonally to form 4 large triangles. Line base and side of 1 pie tin with 1 piece. Trim edge and brush with egg. Repeat with remaining triangles. Spoon chicken mixture into cases.
5. Cut puff pastry into 4 squares. Place 1 square over filling. Trim edge. Repeat with remaining puff pastry. Place tins on a baking tray. Brush tops with egg. Sprinkle with sesame seeds. Bake for 30 minutes or until golden and puffed. Serve.