2 tbsp olive oil
3 chicken breasts, skin and bone removed
150g button mushrooms, quartered
1 onion, chopped
50g butter
50g plain flour
200ml milk
200ml chicken stock
3 tbsp white wine
150ml double cream
pinch salt, ground white pepper
500g ready-made short-crust pastry
1 free-range egg, beaten
Method
1.Preheat the oven to 180C.
2.Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
3.Add the mushrooms and continue to fry until the chicken is golden-brown.
4.Remove the chicken and mushrooms from the pan and set aside. Add the onion to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
5.Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste.
6.Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
7.Mix the milk and stock together in a jug, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
8.Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
9.Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
10.Make a small hole in the centre of the pie to allow steam to escape and then bake in the oven for 30-35 minutes or until golden-brown on top.
