Chicken & Mushroom Pie

Cooking time: 1 hour

Serves: 4-6

Ingredients

- 8 Chicken Thighs

- 1 Leek

- 8 Large Chestnut Mushrooms

- 1 White Onion

- 3 Cloves of Garlic

- 1 Sprig of Thyme

- 1 Small bunch of Parsley

- 1 tbsp Dijon Mustard

- 50g Butter

- 1 Egg (beaten) - 50g Plain Flour

- 750g Whole Milk

- 2 sheets of Puff/Shortcrust Pastry (pick your favourite. Shortcrust is more traditional and will give you a much sturdier pie, Puff will be more flakey and buttery in flavour - my personal favourite).

- Salt & Pepper to taste

Method

- Chop the chicken and veg into large chunks (a little larger than bite size).

- On a medium-high heat, brown the chicken until golden then add the butter, season with salt, and pour in the chopped vegetables. Continue to cook for a further 5 minutes before stirring in the plain flour.

- Cook out for a further few minutes before adding the milk a little a time, stirring in between pours until you reach a thick glossy saucy pie mix.

- Season with salt, pepper, dijon mustard and chopped thyme & parsley before leaving to cool completely.

- Line your pie tin with a light coat of oil and a sheet of baking paper. Place your pastry into the tin, ensuring it is flush with the bottom and sides, and there and no holes.

- Pour in your pie mix and place the 2nd sheet of pastry on top. Roll a rolling pin across the top to seal the sides and cut off the rough edges.

- Brush the pie lid with your beaten egg and sprinkle with salt. Poke a whole in the centre with a sharp knife, creating space for the steam to escape as it cooks.

- Bake in the oven at 180ºc for 40mins.. and enjoy!