Make the ultimate comfort food with this chicken and mushroom pie

Ingredients

• 50g butter
• 1 onion, finely chopped
• handful of mushrooms, quartered
• small sprig of thyme, leaves stripped off
• 50g flour
• glass of dry white wine
• any leftover juices from the chicken (around 200ml is ideal)
• 100ml cream
• Dijon mustard
• leftover cooked chicken from the pot roast (around 600g)
• bunch of chervil (or your herb of choice, chive and parsley work equally well)
• salt and pepper
• puff pastry
• flour, for dusting

Method

1  Sweat off the onions in the melted butter, add the mushrooms and thyme and season with salt and pepper.

2  When you have a good colour on the mushrooms, sprinkle in the flour. Stir well with a wooden spoon. It will become a bit of a claggy mix, but don’t worry, you’re just cooking off the flour before you add the liquid.

3  Slowly pour in the chicken juices, and use a whisk to remove any lumps whilst bringing it to a boil.

4  Add a good splash of cream, check for seasoning, add a generous dessertspoon of Dijon mustard and whisk. Your sauce is now ready. Allow it to get completely cold before adding your leftover chicken and herbs. Pour into an oven-proof dish.

5  Roll out your pastry to fit your dish (you can also make multiple mini pies in smaller pots) and bake in the oven at 180ºC/gas mark 4 until golden brown; this should take 20-30 minutes.