Ingredients
2 teaspoons vegetable oil
4 boneless skinless chicken breasts,
2 onions, chopped
6 ounces button mushrooms, chopped
2 tablespoons all-purpose flour
1 package frozen puff pastry sheets
1 cube chicken bouillon
1 egg
3/4 cup water
1 teaspoon dried thyme
salt and pepper to taste
Directions
Preheat the oven to 425 degrees .Cut the chicken breast into cubes. Pour oil in a large pan. Sauté the onions until soft. Add in the cubed chicken. Stir in the mushrooms continued with thyme and flour. Prepare the chicken bouillon by dissolving it in water, and stir into the mixture. Let the mixture Simmer for 20 minutes, then season with salt and pepper to taste. Transfer mixture into a deep pie dish. Put aside to cool. Excess sauce can be used for gravy later. Prepare the puff pastry. Using a rolling pin, roll the pastry about ¼ inches thick. Cut the pastry into strips, about 1/2 inch each. Place the pastry strips around the top edge of the pie dish using water as adhesive. Arrange the pastry in position. Make sure you have enough pastry to cover the filling. Glaze the pastry with egg, and make a slit on top of the pie. Bake in preheated oven for 45 minutes. The crust should be golden brown.