Ingredients (serves 2-3):
- 200g of chicken – cooked and cut into small pieces
- 3 medium mushrooms – sliced
- 200ml of chicken stock
- A couple of knobs of butter
- A little flour
- Some frozen peas
- 3-4 tablespoons of double cream
- Enough puff pastry to cover your pie dish
- Juice of half a lemon
- 1 heaped teaspoon of tarragon
- Salt and pepper to taste
- 1 egg – whisked
Start by heating the oven up to 200 degrees C. Heat a little oil in a pan and cook off the chicken until cooked through then remove to one side. Return the pan to the hob and saute the mushrooms in a little butter until they’ve released most of their juices. Again, put to one side once done. You’re now ready to start on the sauce.
Melt a knob of butter in a pan on a low heat and sprinkle in a little flour. Stir until the flour and butter just start to clump together then pour in the chicken stock and bring to a nice simmer. Simmer for a few minutes before pouring in the cream and tarragon. Keep stirring so that the cream blends into the sauce. Squeeze in the juice of half a lemon, season with salt n pepper and simmer steadily for five minutes, but don’t allow the sauce to become thick at all.
After five minutes switch the heat off and stir in the chicken and mushrooms minus their juices. Pour in some frozen peas, half a fist size should do it. Mix it all in until the ingredients are evenly distributed. Switch on the heat again if needed for the peas.
Roll out the pastry to give you a 1cm thick top for the pie (use the oven dish you’re using for the pie as a template). Lightly grease the oven dish before pouring the pie mixture into it and then place the pastry on top, making sure that it’s tucked upto the sides of the dish. Cut a couple of holes in the pastry to allow steam to escape, butter lightly with the whisked egg, and then put the pie into the oven for 20-30 minutes or until the pastry is rich and golden. Leave to cool for a minute before serving up!
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