- 4 boneless (and skinless) chicken thighs
- 4 boneless (and skinless) chicken breasts
- 10 strips of bacon, cut into pieces
- 1 onion, sliced
- 1 can button mushrooms, sliced
- 4 tbsp all-purpose flour
- 1 and 1/2 cups chicken stock
- 1/2 cup milk
- 1 tbsp olive oil
- pack puff pastries
- 1 egg (optional)
- salt and pepper
Cut up the chicken into small, bit-size pieces and season with salt, pepper, and thyme.
Heat up the olive oil in a large pan.
Fry the chicken pieces for 6-8 mins until golden brown, turning constantly so no sides burn.
Place the chicken onto a large plate and set aside.
Fry the bacon bits until moderately crispy.
Add in the sliced onion and sliced mushroons and continue to fry until onion turns mildly golden.
Add in the flour and stir constantly. Cook for another 1 minute.
Turn the heat down to the lowest and slowly pour in chicken stock, followed by the milk.
Gradually turn up heat and stir constantly so flour does not turn lumpy.
Add the chicken back in, mix well, and bring to a boil.
Turn heat to low and cook for 25 minutes. Simmer for 15 minutes.
Scoop the chicken filling into the puff pastries and place in baking tray. You can optionally use a muffin tray, if you want the pies to be in smaller sizes.
Optionally bush with beaten egg.
Bake in a preheated over at 375 degrees F until pastries are dark golden brown.