Chicken & Thyme Pie in Light Onion Gravy

Name: Chicken & Thyme Pie in Light Onion Gravy
Yield: 6 servings
Cuisine: British
Ingredients: 4.9 ml (plus extra for topping) Fresh thyme leaves; 30 ml Panko breadcrumbs; 1 Egg, lightly beaten; 2 sheets Puff pastry (lid); 1 sheet Shortcrust pastry (base); 1.25 ml White pepper; 2.5 ml (plus a pinch for onions) Salt; 4.9 ml Dijon mustard; 2.5 ml Dried thyme; 700 g Chicken thigh fillets (or mix of thigh and breast); 80 ml Thickened cream; 375 ml Chicken stock; 30 ml Plain flour; 15 ml Olive oil; 40 g Butter; 2 Garlic cloves, finely chopped; 2 Brown onions, halved and thinly sliced

Sean Dalgleish @seandalgleish

Melbourne, AU

Based on the Coles Finest Chicken and Thyme that was discontinued a few years ago.

Sean Dalgleish @seandalgleish

Melbourne, AU

Based on the Coles Finest Chicken and Thyme that was discontinued a few years ago.

Saved

Ingredients

6 servings

4.9 ml(plus extra for topping) Fresh thyme leaves
30 mlPanko breadcrumbs
1Egg, lightly beaten
2 sheetsPuff pastry (lid)
1 sheetShortcrust pastry (base)
1.25 mlWhite pepper
2.5 ml(plus a pinch for onions) Salt
4.9 mlDijon mustard
2.5 mlDried thyme
700 gChicken thigh fillets (or mix of thigh and breast)
80 mlThickened cream
375 mlChicken stock
30 mlPlain flour
15 mlOlive oil
40 gButter
2Garlic cloves, finely chopped
2Brown onions, halved and thinly sliced

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Steps

1

Poach chicken in stock and water for 15 min. Shred into chunky pieces.
2

Gently cook onions in butter, oil, and a pinch of salt for 15–20 min until soft and pale golden. Add garlic for last 2 min.
3

Stir in flour, cook 1 min. Gradually whisk in reserved poaching stock. Simmer 3–4 min until lightly thickened.
4

Add cream, mustard, thyme, remaining salt, and pepper. Fold in shredded chicken. Cool filling completely.
5

Preheat oven to 200°C (180°C fan). Line a 23–24cm pie dish with shortcrust pastry. Add cooled filling.
6

Brush rim with egg. Top with puff pastry, trim, crimp, and cut steam vents.
7

Brush lid with egg. Scatter panko and extra thyme, pressing lightly.
8

Bake on a hot tray for 35–40 min until golden. Cover with foil if browning too fast.
9

Rest 10 min before slicing.