Heres what
1 whole chicken
Puff pastry, bought or home made (we used home made)
Mirepoix veg (carrots, leeks, onions for a veg stock)
Bay leaves, peppercorns and thyme
Mushrooms (we used a mix of brown and button)
Cream and butter
A splash of white wine
TARRAGON MUSTARD
Heres how
Chop up all the veg reserving some onion and leek for later.
Remove the wings from the chicken and salt the bird.
Put all the veg, thyme, bay leaves, pepper corns and chicken in a pot and full with water until the chicken is completely covered.
Leave this at a simmer until the chicken is cooked through.
Roll out your puff pastry cut and refrigerate until you're ready to use it.
Once the chicken is cooked, remove it from the pot and place in a container with a lid.
Strain the liquid from the stock.
Sweat off the remaining onions and the chicken wings in a little butter and add the splash of wine, then add the stock and let it reduce by at least a 3rd.
While the sauce is becoming delicious, pick all the chicken off the bone and put the bones in the sauce pot, put the meat in a bowl.
Bake the brushed puff pastry rounds until risen and golden
Saute the leeks then mushrooms in butter and add to the chicken meat.Add a tablespoon of the tarragon mustard
Once the sauce starts to look sticky then its ready add about 200ml of cream and swirl.
Add the sauce to the chicken,leeks and mushrooms and mix.
You have to taste now its so so good!!
Plate up with yum chicken and veg mixture and place the pastry rounds on top.
We just served this with a tarragon mustard creamy mash.
This is honestly the best pie in whole world!
I only wish i head a better camera..oh well enjoy
