Instructions
Step 1: Cook the Chicken & Bacon Filling
Heat the oil in a pan over medium-high heat.
Season the chicken and fry for 5–8 minutes until golden brown, turning occasionally.
Remove the chicken and set aside.
Add the bacon to the same pan and cook for 5 minutes until crispy.
Stir in the onion, mushrooms, and thyme, cooking for another 3 minutes until softened.
Step 2: Make the Creamy Sauce
Sprinkle the flour over the mixture and stir for 1 minute to cook out the raw taste.
Gradually whisk in the chicken stock and milk until smooth.
Return the chicken to the pan, bring to a simmer, and cook for 15 minutes until slightly thickened.
Transfer the filling to a 20cm round or rectangular air fryer-safe pie dish and let it cool slightly.
Step 3: Prepare the Puff Pastry
On a lightly floured surface, roll out the puff pastry to about ¼ inch thick.
Cut a strip of pastry to fit the rim of the pie dish. Press it onto the edge and brush with beaten egg.
Place the remaining pastry over the top, pressing down the edges to seal. Trim any excess.
Brush the entire pastry surface with beaten egg for a golden finish.
Step 4: Air Fry the Pie
Preheat the air fryer to 350°F (180°C) for 3–5 minutes.
Place the pie in the air fryer basket and air fry at 350°F (180°C) for 18–20 minutes, until the pastry is puffed and golden brown.
If needed, cover loosely with foil to prevent over-browning.
Step 5: Serve & Enjoy
Let the pie cool for 5 minutes before slicing.
Serve warm with a side of steamed vegetables or mashed potatoes.
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