Chicken And Mushroom Pie

Ingredients

• 1 tbsp olive oil
• 1.5 pounds chicken thighs, boneless skinless – cut into 1-inch pieces
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 12 ounces cremini mushrooms – sliced
• 4 tbsp unsalted butter
• 1 medium yellow onion – finely chopped
• 2 cloves garlic – minced
• 4 tbsp all-purpose flour
• 0.5 cup dry white wine
• 2 cups chicken stock
• 1 each bay leaf
• 1 tsp fresh thyme leaves – chopped
• 0.5 cup heavy cream
• 14 ounces all-butter puff pastry – chilled
• 1 large egg – beaten

Instructions

1. Heat the oven to 400°F (200°C). Pat the chicken dry and season with 1 tsp kosher salt and 0.5 tsp black pepper.
2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly golden on the edges, 5–7 minutes. Transfer to a plate, leaving any juices in the pan.
3. Add 2 tbsp of the butter to the skillet. Stir in the sliced mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, 6–8 minutes. Transfer to the plate with the chicken.
4. Reduce the heat to medium and add the remaining 2 tbsp butter. Add the onion and cook until translucent and sweet, 4–6 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
5. Sprinkle the flour over the onions and cook, stirring constantly, until the flour smells nutty, 1–2 minutes. Pour in the white wine and stir, scraping up any browned bits; simmer until mostly reduced, 1–2 minutes.
6. Gradually whisk in the chicken stock until smooth. Add the bay leaf and thyme and simmer, stirring often, until thick enough to coat the back of a spoon, 5–7 minutes.
7. Stir in the heavy cream. Return the chicken and mushrooms (and any accumulated juices) to the pan and simmer gently until the chicken is just cooked through and the sauce is silky, 5–7 minutes. Remove and discard the bay leaf. Season with the remaining 0.5 tsp kosher salt and 0.5 tsp black pepper. Let the filling cool until barely warm, 20–30 minutes.
8. Transfer the cooled filling to a 9-inch pie dish (or 1.5–2 quart baking dish). On a lightly floured surface, roll the chilled puff pastry to about 1/8-inch thick to fit the dish with a slight overhang. Lay the pastry over the filling, trim, and crimp the edges to seal. Cut 2–3 small slits in the top for steam.
9. Brush the pastry evenly with the beaten egg. If desired, decorate with pastry trimmings and brush again.
10. Bake until the pastry is deep golden and the filling bubbles at the edges, 25–30 minutes. Let the pie rest 10 minutes before serving so the sauce sets.