Chicken and Mushroom Pie with Truffle Mash, Broccoli, and Nut Pangrattato

• 4 tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 cups mushrooms, sliced 

• 450g boneless, skinless chicken thighs, diced

• 100g cup flour

• 200ml chicken stock

• 200ml cream

• 1 tsp Dijon mustard

• 1 tsp thyme leaves, chopped

• Salt and pepper, to taste

• 1 sheet puff pastry

• 1 egg, beaten (for egg wash)

• 700g potatoes, peeled and cut into chunks (Yukon Gold or Russet work well)

• 100ml milk

• 2 tbsp unsalted butter

• 1-2 tsp truffle oil (adjust to taste)

• broccoli, cut into florets

• Butter or olive oil, for serving

• 1/2 cup breadcrumbs (panko for extra crunch)

• 1/4 cup mixed nuts (such as walnuts, almonds, and hazelnuts), finely chopped

• 1 clove garlic, minced

• Zest of 1 lemon

• 1 tbsp fresh parsley, chopped

• Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.

Add the mushrooms and cook until they are softened and any liquid has evaporated, about 5 minutes.

Add the diced chicken and cook until the chicken is lightly browned, about 5 minutes.

Sprinkle the flour over the chicken and mushrooms, stirring to coat. Cook for 1-2 minutes to cook out the raw flour taste.

Gradually add the chicken stock and milk, stirring to combine. Add the mustard, thyme, salt, and pepper, and cook until the sauce thickens, about 5 minutes.

Remove from heat and let the filling cool slightly

Preheat the oven to 200°

Transfer the filling into a pie dish. Lay the puff pastry over the top, trimming any excess. Press down along the edges of the dish to seal.

Brush the pastry with the beaten egg to give it a golden color.

Make a few small slits in the top of the pastry to allow steam to escape.

Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Allow it to cool slightly before serving

While the pie bakes, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the milk,  butter, and truffle oil.

Mash until smooth, seasoning with salt and pepper to taste. Adjust truffle oil to your preference.

Fry the broccoli for 3-5 minutes, add a splash of water and cook for another minute until tender.

Drain and season with a pinch of salt and a small drizzle of olive oil.

Heat the rest of the olive oil in a small skillet over medium heat. Add the breadcrumbs and nuts, toasting until golden brown and crispy, about 3-4 minutes.

Add the garlic and cook for another 1-2 minutes, until fragrant.

Remove from heat, then stir in the lemon zest, parsley, salt, and pepper. Set aside.

Plate a portion of chicken and mushroom pie with a generous scoop of truffle mash and steamed broccoli on the side

Sprinkle the nut pangrattato over the mash or broccoli for added crunch and flavor.

Swap chicken for sweet potatoes to make it vegetarian!