750g (1.6 lb) chicken thigh fillets, cut into bite-sized pieces
1 tbsp soy sauce
1 garlic clove, finely chopped
¼ tsp ground white pepper
1 tbsp vegetable oil
100g (3.5 oz) thick cut bacon, cut into lardons
250g (8.8 oz) Swiss brown or button mushrooms, halved
1¼ cups sour cream
2 tbsp gochujang*
2 tbsp cornflour (cornstarch), mixed with 1 tbsp water
½ cup finely sliced spring onion (scallions)
1 sheet frozen puff pastry, thawed
1 egg, lightly whisked
sesame seeds (black or white), for sprinkling
Oh my heavens, this is delicious!
I saw the video and grabbed my 14 year old daughter to watch with me. She immediately wanted to make it. We did make it a few days later and it was a huge hit with my family (husband and three kids). I’ve added it to our list of favorite dishes for the fall/winter season.
Wow! Winner winner chicken dinner
Where do I begin?This pie is an absolute beauty! The flavours go so well together. The Gochujang gives the right amount of heat. And the sour cream tempers it nicely. The chicken was juicy. The bacon gave that hint of smokiness. In my little family of 3 it was a fight for the 4th pie. The Big Guy won. But I have a little of the pie filling leftover for tomorrow’s lunch. I’ll definitely be making this again. Great recipe Marion.
You need more stars…!!! 😃