A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
In large skillet, heat oil over medium-high heat; cook chicken, turning once, until golden, about 8 minutes. Remove from skillet; set aside.
In same skillet, cook bacon until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate; crumble and set aside. Drain all but 1 tsp cooking fat from skillet; cook leeks, carrots and garlic until tender, about 5 minutes.
Add mushrooms and thyme to skillet; cook until mushrooms are lightly browned, about 5 minutes. Pour in wine, scraping up any brown bits from bottom of skillet; cook until almost all of the liquid has evaporated, 3 to 5 minutes.
In bowl, whisk broth with flour; pour into skillet. Cook, stirring, until sauce has thickened, about 3 minutes. Remove from heat. Stir in lemon juice and mustard. Mix in cheese and cream until cheese is melted. Add reserved chicken, bacon and peas. Season with salt and pepper. Transfer to 9-inch pie plate.
In lightly floured surface, roll out puff pastry sheet into 10-inch square. Lay pastry over filling; trim pastry to fit and press to seal pastry to side of plate.
Preheat oven to 400°F. Mix egg yolk with milk; brush over pastry. Cook until filling is bubbling, 25 to 30 minutes. Let stand for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in refrigerator; reheat in 400°F oven until heated through, 15 to 20 minutes.)
Test Kitchen Tip: Don’t flatten or press down on the pastry too much when placing it over the pie filling. This way it stays light and flaky and will puff up nicely.
Nutritional facts PER SERVING: about
- Iron 3 mg
- Fibre 2 g
- Sodium 550 mg
- Sugars 7 g
- Protein 37 g
- Calories 550
- Total fat 28 g
- Cholesterol 130 mg
- Saturated fat 12 g
- Total carbohydrate 37 g