I use this short crust pastry recipe from the bbc then simply make up a chicken and mushroom filling.
Brown off some chopped chicken thighs.
Add mushrooms on a high heat and a big knob of butter.
Season well and add a splash of water if they’re starting to stick.
Turn down the heat once everything is browned and cook through.
Sift a little plain flour over the top and stir in.
Add milk on a high heat a little at a time, making sure every drop is incoroporated before adding the next splash.
Once you have a thick sauce, add chopped fresh thyme and check seasoning again. Lots of pepper, a little salt. If you want, crumble in a stock cube too.
You can keep this mixture in the fridge for a couple of days if you wanted to get ahead.
Then line a pie tin with half the rolled pastry, use a metal one to ensure no soggy bottoms; stick the oven on 200; add the filling; lay the other half of the rolled pastry over the top and seal at the edges. Brush beaten egg or a little milk over the top and stab it a couple of times for the steam to escape. Pop into the oven, then reduce the heat to around 180. Leave until the pastry is golden brown on top, between 30 and 40 mins and check filling is piping hot before serving!
