Chicken and mushroom pie

Preparation

1. Peel and finely dice the onion. Cut your chicken or turkey pieces into large cubes. Heat 2 tablespoons of olive oil in a frying pan. Then, when the frying pan is hot, add the pieces of poultry for 8 minutes over high heat. Season with salt and pepper. Then, set aside on a plate.
2. Next, add the jar of Borde mushrooms for poultry and the fresh mushrooms (button, shiitake or oyster mushrooms), sliced. Sauté over high heat for about 7 minutes, then season with salt and pepper. Set aside.
3. Melt the butter in the same frying pan, then add the diced onion. Brown for about 10 minutes, then add flour. Mix well, then gradually add the poultry broth, still over a low heat.
4. When the mixture thickens, gradually add the 150 ml of milk. Continue cooking until you reach the consistency of a slightly thick béchamel sauce.
5. At the end of cooking, add the mustard and pinches of thyme, then the previously set-aside diced chicken and mushrooms. Mix well.
6. Place the first pack of puff pastry on baking paper in a pie dish or cake tin. Prick the bottom with a fork, then blind bake in your oven at 190°C. When the dough starts to colour (don’t let the edges overcook), take it out of the oven and add the chicken and mushroom béchamel mixture.
7. Place the second pack of pastry on top of the mixture and seal the two sheets. Beat the egg yolk with 1 teaspoon of milk. Wash the pie with a brush.
8. Make a small hole in the centre of the pie to create a chimney.
9. Place in the oven at 210°C for 20 minutes, then lower the temperature to 180°C for another 15 minutes.
10. Serve straight out of the oven with a green salad.