Cheat’s Chicken and Mushroom Pie
Chicken pie seems to be a perennial favourite and this version makes it a weeknight winner by using a purchased rotisserie chicken.
1 tablespoon vegetable oil
200 grams streaky bacon, cut into 2cm pieces
1 large brown onion, thinly sliced
250 grams button mushrooms, thickly sliced
2 cloves garlic, crushed
1 tablespoon dried tarragon
¼ cup cream
1 cup chicken stock
2 tablespoons plain flour
1 tablespoon wholegrain mustard
1 teaspoon Dijon mustard
finely grated zest 1 lemon
sea salt and ground pepper
meat from 1 purchased rotisserie chicken, skin and bones discarded, roughly chopped
1 tablespoon finely chopped parsley
1 cup grated tasty cheese
500 grams good-quality butter puff pastry
1 large egg yolk
white sesame seeds
EQUIPMENT: Line a flat oven tray with baking paper.
Heat the oil in a frying pan over a medium heat and cook the bacon, onion, mushrooms, garlic and tarragon for 10 minutes, stirring often. Stir the cream, ¼ cup of the stock, flour, both mustards and the zest together in a bowl to make a smooth sauce. Tip into the pan and cook for 2 minutes, then stir in the remaining stock and cook for 5 minutes, until thick and glossy. Season, then fold through the chicken. Spread out the filling on a large plate or tray and refrigerate until cold. Stir in the parsley and
