Chicken and Mushroom Pie
| 1 whole | chicken |
| A few sprigs of tarragon | |
| Chicken stock to cover | |
| 50 g | butter |
| 25 g | plain flour |
| 100 ml | double cream |
| 300 g | puff mushrooms, chopped or button mushrooms |
| 25 g | butter |
| 1 small | bunch of tarragon, chopped |
| 300 g | ready rolled all puff pastry |
| 1 | egg yolk |
| To serve | |
| Broccollini | |
| 25 g | butter |
| Splash water |
| Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Leave to cool, then drain off the stock. You will need to keep 1 litre. Shred the chicken meat off the chicken. |
| Pre-heat the oven to 180°C. |
| In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. |
| Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Season and stir gently to mix then pop into individual pie dishes. |
| Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Then pop onto a baking tray and bake for 30 minutes until golden brown. |
| Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Serve. |