Creamy Chicken and Mushroom Pie

Ingredients

• 100 g Pancetta
• 1 Onion
• 50 g Butter
• 200 g Chestnut Mushroom
• 200 g Wild Mushroom
• 2 Clove Garlic
• 1 Bunch Thyme
• 2 Chicken Breast
• 200 ml White Wine
• 300 ml Single Cream
• 1 tbsp Mustard
• 1 tsp Worcestershire Sauce
• 300 g Puff Pastry

Instructions

1. 1

   Preheat your oven to 200°C.

2. 2

   Brown the pancetta for about 5 mins and remove from the pan, leaving the fat.

3. 3

   Finely slice the onion and add to the same pan along with the butter. Sweat for 10 mins until soft, then remove.

4. 4

   Finely chop the chestnut mushrooms and roughly chop the wild mushrooms. Cook them off on a high heat in 2 batches until brown. Reduce the heat, chop the garlic and pick the thyme leaves and add both. Cook for another minute then remove from the pan.

5. 5

   Dice the chicken into roughly 1 inch pieces and brown off all over. Pour in the wine and scrape the bottom of the pan to deglaze. Let the wine bubble off and evaporate almost completely.

6. 6

   Add the cream, mustard, Worcestershire sauce and return the mushrooms, onion and pancetta.

7. 7

   Bring the mix to a gentle simmer, turn off the heat and season with salt and black pepper. Leave to cool.

8. 8

   Pour the content of the saucepan into the pie dish and top with the circle of puff pastry.

9. 9

   Lay the sheet of puff pastry over the dish and use a sharp knife to trim off the excess.

10. 10

    Bake in the oven for 30 mins until the pastry is golden brown. Remove and allow to rest for 5 mins before serving.