Creamy chicken, mushroom and dijon pie recipe | delicious. magazine

Ingredients

• 1.6kg free-range whole chicken
• 1 large carrot, cut into chunks
• 1 large celery stick, chopped
• 2 onions, 1 cut into chunks, 1 chopped
• 2 bay leaves
• A few black peppercorns
• 100g butter
• 250g mixed mushrooms, roughly chopped (we used an exotic mushroom mix)
• 75g plain flour
• 200ml dry white wine
• 150ml double cream
• 2 tbsp dijon mustard
• 30g dried porcini mushrooms, soaked in enough boiling water to cover
• Handful each fresh tarragon and flatleaf parsley, chopped
• For the pastry
• 300g plain flour, plus extra to dust
• 150g unsalted butter
• 1 medium free-range egg, beaten, to glaze
• You’ll also need…
• Digital probe thermometer; medium-large baking dish or large pie dish