4 boneless, skinless chicken thighs (or breast), about 1 lb, diced2 carrots, finely diced
2 cloves garlic, minced
6 green onions, coarsely diced
1 Serrano or jalapeño pepper, minced
1 cup dry white wine
1 Tbsp butter
1 lb portabella or button mushrooms, thickly sliced
2 cups chicken stock
3 Tbsp corn starch dissolved in 3 Tbsp cold water
1 14-oz sheet frozen puff pastry, defrosted
1 egg whisked with 1 Tbsp water
Preheat oven to 400F. In a large skillet with high sides, brown chicken in a bit of olive oil for about 10 minutes. Salt and pepper generously. Set chicken aside in a bowl. In same skillet, sauté carrot for 5 minutes, adding a bit of oil if necessary. Add onion, garlic and pepper, and cook another 2 minutes. Set veggies aside with chicken. Deglaze pan with wine, scraping up all the brown bits as the wine bubbles. Add deglazing liquid to chicken and wipe pan with a paper towel. Heat pan to high and add mushrooms. Dry-sauté the mushrooms, stirring often, until they release their liquid. Add butter and continue cooking another few minutes until mushrooms soften and begin to brown. Remove mushrooms to bowl with chicken. Add broth to pan and bring to a rolling boil. Whisk the cornstarch into the stock and cook another minute, until thickened. Stir in the chicken mixture and then transfer to an oiled 2-quart casserole dish.
Paint edges of casserole with egg wash and lay pastry on top of casserole, tucking any extra dough into casserole, to fit. Paint the pastry with the egg wash and pierce several places with fork tines for venting. Bake 30 minutes.
Cooks note: you may want to place a jelly roll pan below casserole in case pie leaks juices into oven while baking.
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