2 tbsp olive oil
250g button mushrooms, sliced
1 clove garlic, sliced
6 chicken thigh fillets
1/3 cup white white
1 cup pouring cream
sea salt & cracked black pepper
1 sheet store-brought puff pastry
1 egg, lightly beaten
Preheat oven to 200C. Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms and garlic and cook for 3-5 minutes or until browned. Add the chicken and cook for 2-3 minutes or until browned. Add the wine, cream, salt & pepper and cook for 3-5 minutes or until slightly reduced. Spoon into 4 x 1 cup capacity ovenproof dishes and place on a baking tray. Cut 4 x 11cm circles from the pastry and place on top of the chicken mixture. Brush with the egg and cook for 20 minutes or until the pastry is puffed and golden.
(I make one large family pie)
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