Name: Chicken & Mushroom Pie
Yield: Serves 4–6
Ingredients: 1 tablespoon finely chopped tarragon; 600 ml/20 fl oz hot chicken stock; sea salt and freshly ground black pepper; juice of 1 lemon; 15 g/½ oz dried morels, soaked in warm water, drained and chopped (optional, as they are expensive but they do add some mycological magic); 1 large onion, finely chopped; 75 g/3 oz butter; 1 egg, beaten, to glaze; 2 teaspoons Dijon mustard; 50 g/1¾ oz plain flour, sifted, plus extra for rolling pastry; 500 g/1 lb 2 oz all-butter puff pastry; 150 ml/5 fl oz dry white wine; 1 cold roasted chicken (the best you can afford), flesh stripped and cut into bite-sized pieces; 1 tablespoon finely chopped flat-leaf parsley; 225 g/8 oz button mushrooms, sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Nothing beats a good pie when nights are long and credit short. I’m far too lazy to make my own puff pastry, especially when the supermarkets have decent ready-made stuff. Just ensure it’s all-butter, as the pastry made with margarine is predictably nasty. When roasting a chicken for dinner, add another one to eat later. As ever, the better the chicken, the finer the taste and texture.