Chicken Mushroom Pie

Recipe serves 4-6

Ingredients:

- 150g pancetta

- 8 chicken thighs, cut into cubes

- 400g mixed mushrooms

- 2 onions, sliced

- 2 leeks, chopped

- 200ml white wine

- 200ml chicken stock

- 1 tbsp mustard

- 1 tbsp Worcestershire sauce

- 150ml cream

- 1/2 cup parsley, finely chopped

- 1/2 cup tarragon, finely chopped

- 1-2 sheets of puff pastry

- Egg wash: 1 egg, whisked

Instructions:

- Sear your pancetta in a pan until it crisps up. Drain and remove, keeping the fat in the pan. Sear the mushrooms in the pan until crispy and golden brown, seasoning with salt and pepper, then remove and let cool.

- In the same pan, add oil and sear your chicken pieces in batches, careful not to overcrowd the pan. Remove and set aside.

- Add oil to the pan and caramelise your onions. Add in the leeks and garlic, cooking until fragrant. Add back in the pancetta, chicken and mushrooms. Season with salt and pepper. Add in the white wine and let reduce. Add in the chicken stock and let simmer.

- When the mixture has reduced, pour in the cream and let simmer until thickened. Add in the mustard and Worcestershire sauce and season with salt and pepper to taste. Take off the heat and stir in your herbs. Let the mixture come to room temperature.

- Meanwhile, preheat the oven to 200C. If you would like a double-crusted pie, line your pie tray with puff pastry and poke holes in the bottom. Pre-bake for 20 minutes or until golden brown. Let cool, and press down if too puffed up.

- Add in your chicken filling to the pie tray and cover with puff pastry. Prick holes on the top and brush with egg wash. Bake in the oven for 30 minutes until the pastry is golden, then remove and let rest for 10 minutes before serving.