Chicken Pie Recipe - Great British Chefs

Ingredients

• 8 chicken thighs, corn-fed
• 4 tbsp of garlic oil
• 2 carrots, peeled and quartered, then sliced across into 1cm pieces
• 25g of salted butter
• 1 leek, quartered, then sliced across into 1cm pieces
• 1 celery stick, peeled, halved, then sliced across into 1cm pieces
• 100g of shiitake mushrooms, halved
• 3 garlic cloves, crushed
• 200g of sweetcorn kernels, drained weight from a tin
• 100g of frozen peas, defrosted
• 2 tbsp of thyme leaves, chopped
• 2 tbsp of tarragon leaves, chopped
• 1/2 lemon, zested
• 500g of whole milk
• 1/2 white onion, peeled and sliced
• 2 cloves
• 1/4 tsp ground mace
• 1 pinch of cayenne pepper
• 1 tsp Dijon mustard
• 1 tsp fine sea salt
• 50g of unsalted butter
• 25g of plain flour
• 1 egg yolk
• 2 tbsp of milk, or cream
• 2 sheets of puff pastry, defrosted if frozen
• spring onions, shredded
• red onion, cut into slim petals
• fennel fronds
• fresh tarragon
• pansies