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1
In a large skillet, saute onions in butter and oil over medium heat until soft.
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2
Add the mushrooms and garlic, and cook until soft.
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3
Cube the chicken breasts and add to the skillet; cook until pieces are browned on all sides.
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4
Stir in the thyme, then sprinkle the flour over the mixture and stir again; add the wine.
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5
Add the chicken bouillon to the hot water and stir to dissolve, then stir into the chicken/vegetable mixture.
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6
Simmer uncovered for 15 minutes; season with salt and pepper to taste.
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7
Transfer into a deep pie dish or a 2 quart casserole and set aside (there may be excess sauce- save it and cook it separately in a saucepan for gravy after the pie is done).
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8
Preheat the oven to 425 degrees F (220 degrees C).
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9
Roll out the puff pastry.
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10
Cut a 1/2-inch (1 cm) strip of pastry; brush the rim of the pie plate with warm water, arrange the pastry strip around the top edge of the pie dish, and gently press the pastry onto the rim.
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11
Brush the pastry edge with warm water; roll out remaining pastry large enough to cover the filling, place on top of the pre-placed edge, seal the edges well, and trim and crimp the edge.
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12
Brush the pastry with the beaten egg, and make a small decorative vent hole in the center of the top (if you like, you can use the pastry trimmings to make leaves and arrange them on top of the pie; don't forget to brush them with egg, too).
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13
Bake the pie in your preheated oven for 45 minutes, or until the top is crisp and golden.
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14
Serve and enjoy!
