Method

• 1.
  Preheat the oven to 220°C. Place a 30cm non-stick ovenproof frying pan on high heat and a smaller non-stick pan on medium heat alongside. Place 1 tbs olive oil in the larger pan.
• 2.
  Peel and roughly chop the onions, adding them to the larger pan as you go.
• 3.
  Roughly chop two-thirds of the chicken thighs, finely chop the rest and add to the onion pan. Cook, stirring occasionally, for 6 minutes or until golden.
• 4.
  Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
• 5.
  Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in the vinegar and 150ml water.
• 6.
  Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
• 7.
  Very lightly score the pastry in a criss-cross pattern, then brush it with 1 tsp olive oil. Poke the remaining thyme sprigs into the centre of the pie.
• 8.
  Bake on the bottom of the oven for 15 minutes or until the pastry is golden and puffed up. Easy!