Pies are a staple menu dish in pubs across England. My favorite style pie is covered with a flaky pastry top and savory herbed filling.
Full time 1 hour
1 can croissant rolls
1 lb. boneless skinless chicken breast, cut into 1/2" pieces
1 pint sliced mushrooms
1 cup milk
2 tbsp olive oil
2 tbsp butter
2 tbsp minced onion
2 tbsp fresh thyme
2 tbsp flour
1 tbsp dijon mustard
2 tsp salt
1 tsp ground black pepper
Preheat oven to 350' and lightly grease a round baking dish.
In a skillet heat olive oil and chicken, stirring gently until chicken is lightly browned on each side.
Add in mushrooms, cooking 8-10 minutes or until mushrooms are tender.
Add in butter, minced onion, thyme, Dijon, salt, and pepper.
Add in flour and stir 3-4 minutes.
Add in milk and lower heat to medium low, cooking 5 minutes until sauce has thickened.
Pour mixture into prepared baking dish.
Stretch croissant dough. over top of pie, starting on the rim of baking dish with widest side of croissant dough.
Bake in oven 18-20 minutes or until croissants are golden.
Let rest 10 before serving.