Creamy Chicken & Mushroom Pie - Carême Pastry

Ingredients

• 1 x 375g Carême All Butter Puff Pastry, defrosted
• 1 egg, lightly beaten, for glaze
• 2kg whole ‘cooked’ chicken, meat removed from bones and shredded
• 1 tablespoon olive oil
• 2 celery sticks, chopped
• 2 brown onions, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 250g field mushrooms
• ¼ cup plain flour
• 250ml chicken stock
• 1 teaspoon finely grated lemon zest
• 125ml thickened cream
• ¼ cup lemon juice
• Sea salt and freshly ground black pepper
• ¼ cup chopped flat-leaf parsley
• 1 teaspoon dried tarragon
• 1 tablespoon thyme leaves
• 1 egg yolk beaten with a little milk for glazing
• Add olive oil to the pan over a medium-low heat. Add the celery, onion, garlic and mushrooms stirring to combine, cover and cook for 10 to 15 minutes or until onion is soft.
• To finish add, cream, lemon juice and herbs to the mixture, check the seasoning, transfer to a 23cm x 23cm baking dish and allow to cool completely.
• Preheat oven to 200°C fan-forced (220°C non fan).
• Dust workbench and pastry with flour, roll the pastry an extra 2cm all round.