Serves: 8
Preparation time: 25 MINS
Cook time: 30 MINS
1. Preheat oven to 180 degrees.
2. Start by dicing the chicken thighs and seasoning with salt. Add a splash of oil to a pot over a medium heat and fry the chicken pieces until they're golden brown.
3. Remove the chicken and using the same pan add the onion, mushrooms and thyme, sauteing until the onions start to colour slightly. At this stage add the plain flour and cook it out, stirring continuously for approx 1 min.
4. Begin whisking in the chicken stock, then the milk, bay leaf and tarragon. ensure the mix is well combined, then add the chicken back to the pot.
5. Bring the mix to the boil, then reduce the heat and simmer for approx 25 mins or until the mix is nicely thickened. Remove the pot and pour the mix into a tray to cool.
6. Once the chicken filling has cooled completely, add it to the lined pie tin, fill the tin until it's 5mm higher than the rim. Use remaining pastry to cut a circular lid.
7. Gently place the pie lid on top and squeeze the edges together, sealing the pastry all the wat around. Ensure there are no gaps to prevent the mix from spilling out.
8. Using a pastry brush, egg wash the lid of the pie before placing in the oven for approx 30 mins. Stick a cake tester or knife in the pie before removing from the oven to ensure it is piping hot.
9. Allow the pie to sit for a few minutes in the pie tin before moving.
For the Pastry
2 beaten eggs
60ml ice cold water
500g plain flour
10g table salt
250g chilled butter
1 beaten egg with a splash of milk
For the Pie
150ml dale farm milk
5 chicken thighs, boneless
200g mixed wild mushrooms
1 onion
2 spring thyme
2 tbsp plain flour
300ml chicken stock
1 bay leaf
1 spring tarragon
