James Martin's chicken and wild mushroom pie recipe
You can make this chicken pie either with brown or white meat or a combination of both. The same goes for the mushrooms - use either fresh or dried or whatever you can get hold of.
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Ingredients
- 375 g ready-rolled all-butter puff pastry
- 1 egg, beaten
- 1 x 1.5kg (31b 4oz) chicken
- 2 onions, peeled and finely chopped
- 1 bay leaf
- 1 tbsp olive oil
- 75 g butter
- 2 tbsp plain flour
- 350 g wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster)
- 150 ml white wine
- 150 ml double cream
- 4 sprigs of tarragon, leaves only
- 1 pinch salt and black pepper
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