Ingredients

For the filling

1 whole chicken
2 medium carrots
2 large leeks
2 sticks celery
1 bay leaf
10 black peppercorns
2 whole cloves
2 tbsp olive oil
400g mixed mushrooms, chopped
50g butter
3 tbsp plain flour
200ml reduced fat crème fraiche
1.5 tbsp wholegrain mustard
Salt and pepper
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For the pastry

250g plain flour
150g butter
2 egg yolks
1 egg, beaten, for brushing

Tools

Methods

1 - Preheat the oven to 180C.

2 - Place the chicken in a large pan and cover with cold water.

3 - Peel and trim the carrots and trim the leeks and celery. Add the trimmings to the chicken pot, with the bay leaf, peppercorns and cloves and bring to a boil over a high heat. Reduce the heat and simmer for 1 hour. Remove the chicken from the liquid and leave to cool. Strain off 1L of the stock remaining in the pan and reserve.

4 - Prepare the pastry by placing flour and butter to the bowl of your Multipro Sense Food Processor, fitted with the chopping blade. Pulse until the butter is fully distributed through the flour, then , with the motor running, add the egg yolks and 2 tablespoons of ice cold water. Continue to pulse until the pastry comes together. Don’t worry if a few streaks remain. Pat the pastry into a ball and wrap in clingfilm. Place in the fridge to chill for 30 minutes.

5 - Fit the clean Multipro Sense bowl with the thick slicing blade and slice the rest of the trimmed carrots, leeks and celery. Reserve.

6 - Place a deep sauté pan over a high heat and add the olive oil. When the olive oil is hot, add the mixed mushrooms and sauté until they are reduced in volume and beginning to colour. Tip the mushrooms into a large mixing bowl and return the pan to the heat. Reduce the heat to medium and melt the butter in the pan. Tip in the sliced vegetables and cook, stirring regularly until the leeks and celery are soft. Stir in the flour and cook for a couple of minutes. Gradually add the chicken stock, stirring all the time and bring to the boil. The liquid around the vegetables should thicken to a smooth creamy sauce. Stir in the crème fraiche and mustard. Season generously.

7 - Add this sauce to the mushrooms. The chicken should now be cool enough to handle. Strip the meat from the carcass, tearing it into bite sized chunks and add it to the rest of the filling. Stir to combine, then pour the mixture into an ovenproof dish.

8 - Remove the pastry from the fridge and roll out on a floured surface, to around 4mm thick.

9 - Lay the pastry over the dish and trim off the excess. You can re-roll the trimmings and use to decorate the pie.

10 - Brush with the beaten egg and bake for 45 minutes, until the pastry is golden and the filling is bubbling.