A step up from your standard chicken pie – the foraged mushrooms give it a depth of flavour you just don't get from the supermarket ones.
• 600g chicken thighs, boneless and skinless, diced
• 300g mixed wild mushrooms (only use varieties you can 100% identify as safe)
• 1 leek, sliced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 300ml chicken stock
• 100ml double cream
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Small bunch fresh thyme
• 500g puff pastry
• 1 egg, beaten
• Salt and pepper to taste
1. Preheat oven to 200°C (fan 180°C).
2. Heat 1 tbsp oil in a large pan, season chicken and brown in batches. Set aside.
3. In the same pan, add remaining oil and cook leek, carrots, celery, and onion for 10 minutes until softened.
4. Add garlic and mushrooms, cook for 5 minutes.
5. Stir in flour and cook for 2 minutes, then gradually add stock, stirring constantly.
6. Return chicken to the pan, add thyme, simmer for 10 minutes.
7. Stir in cream and mustard, check seasoning, then transfer to a pie dish.
8. Roll out pastry to cover the pie, trim edges, and crimp. Brush with beaten egg.
9. Cut a small hole in the centre for steam to escape.
10. Bake for 30-35 minutes until pastry is golden and filling is bubbling.
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