For the Pastry
225g Plain Flour
100g Diced Butter
For the Filing
500g cooked chicken breasts
300ml milk
50g plain flour
50g unsalted butter
150g mushrooms
300ml Chicken stock - hot
1 free range egg - beaten
First make the pastry
- Sift the flour into a bowl before adding the cubes of butter
- Then rub them together to make breadcrumbs
- Once this has been done, add 2-3 tablespoons of water and stick the crumbs together to make a dough
- Wrap in clingfilm and leave in the fridge whilst preparing the filing
Now make the filing
- Pre-heat the oven to 200C/180C fan
- Melt the butter in a pan then cook the mushrooms
- Mix the flour with some of the milk to make a smooth paste then add it with the rest of the milk and the chicken stock to the mushrooms until thickened and smooth (Don't let it turn into a weird pancake consistency)
- Add the cooked chicken before pouring into a pie dish and set to one side
- Now roll out the pastry until it is larger than the dish, place over the dish before trimming the edges with a knife, press the edges down to seal the pie
- Brush the pastry with the beaten egg and use any leftover trimmings to decorate the top of the pie before placing into the oven for around 35 minutes however keep an eye on it as it may turn golden brown a lot sooner
If it all goes pear shaped then gravy can fix everything!!!
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