Chicken Pie

Serving for 4 to 6 Persons

Ingredients

3 cups of button mushrooms, cut into quarters

1 cup of diced carrots

1 cup of diced celery

2 cups of diced onion

1 tablespoon of chopped garlic

6 1/2 oz (200g) of butter, plus extra for frying

Small quantity of oil for frying

6 1/2 oz (200g) of flour

1 tablespoon of chopped fresh thyme

1 tablespoon of chopped parsley

2 lb (lkg) of fresh chicken breasts, diced

6 1/2 oz (200g) of smoked chicken, diced

2 lb (lkg) of puff pastry sheets

4 cups of chicken stock

1 egg for glazing

Method

1. Heat the butter in a frying pan over a medium heat and gently fry all of the vegetables until cooked, but still firm.

2. In a separate pan heat a small amount of oil and add the fresh diced chicken breasts (not the smoked chicken) seasoned with salt and black pepper and cook through completely.

3. Melt the 6 1/2 oz (200g) of butter in another large pan, add 6 1/2 oz (200g) of flour and cook gently like a roux. Gradually add the chicken stock, stirring continuously, and bring to the boil. Simmer until the sauce has a thick consistency.

4. Add the cooked vegetables and chicken (including the smoked chicken) to the sauce and mix together. Set aside and leave to cool.

5. Preheat the oven to 360°F (185°C).

6. Line a pie dish with puff pastry, then pour in the cooled chicken sauce mix. Brush the pastry edges with beaten egg, then cover with a puff pastry top.

7. Crimp the edges, decorate the top with pastry pieces, and then brush with egg wash. Poke 3 or 4 small holes in the top of the pastry using a fork.

8. Place in the oven and bake for about half an hour, or until the pastry is golden brown and puffed up.