Off Duty Chef: Chicken and mushroom pie

Method

1. Preheat your oven to 190c
2. Dice the chicken breasts into thick chunks and caramelise heavily in a pan before resting on a plate. At this point, warm up your chicken stock
3. Slice your mushrooms about the same thickness as your small finger, roughly dice the onion and thinly slice the garlic.
4. Add the onion and mushrooms to the pan you cooked the chicken in and begin to sweat over a medium heat, add a touch of salt.
5. Next add the butter and sliced garlic before adding the flour. You need to cook the flour out for 1 minute over a higher heat
6. Stirring with a spoon, add the warm chicken stock and allow the mix to come to the boil and thicken into a paste. At this point, add the cream of mushroom soup and remove from the heat.
7. Return your chicken to the mix and season with tarragon and thyme leaves, wholegrain mustard, the juice of half a lemon as well as some salt and black pepper.
8. Transfer the finished mix to a baking tray and allow to chill slightly
9. Roll out your ready made puff pastry sheet and gently place this across the top of the mix. Pinch the edges so the pastry is secured to the tray. Brush with an egg yolk before adding a criss cross design using a small, sharp knife.
10. Bake in the oven for 30 mins until the pastry is dark golden brown and crispy, with the chicken cooked through. Serve to share.