Chicken, Leek and Wild Mushroom Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• handful cep or chanterelle mushrooms
• 50ml/2fl oz Madeira
• 400g/14oz plain flour
• ½ tsp salt
• 100g/3½oz unsalted butter
• 100g/3½oz lard
• 2 free-range eggs
• 4 tbsp cold water
• 100g/3½oz salted butter
• 150ml/5fl oz olive oil
• 4 free-range chicken breasts
• 2 leeks
• 2 sticks celery
• 1 tsp chopped fresh thyme
• 75g/2½oz plain flour
• 200ml7fl oz white wine
• 250ml/9fl oz hot chicken stock
• 150ml/5½oz double cream
• salt and freshly ground black pepper
• 1 free-range egg
• pinch salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the 400g plain flour and ½ tsp salt together with the 100g unsalted butter and 100g lard until like coarse breadcrumbs. Beat the 2 free-range eggs with the 4 tbsp cold water, stir into the flour to form a dough, wrap and chill for 30 minutes.

2. If the mushrooms are dried, soak them in a bowl of warm water for 20 minutes, then drain and reserve the soaking liquid. Chop the mushrooms, or wipe and slice them if fresh.

3. Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Heat some of the 150ml olive oil in a large pan and brown the chicken on all sides, then set aside.

4. Add the 50ml Madeira and the mushrooms to the pan and simmer until the liquid has reduced and the mushrooms are tender, then set aside.

5. Melt half the 100g salted butter in the pan, then soften the sliced leeks, diced celery and chopped thyme for about 8 minutes without colouring.

6. Stir in the 75g plain flour and cook for 1 minute. Gradually add the 200ml white wine and 250ml hot chicken stock, stirring until smooth and simmering. Return the chicken, add the cream, and simmer 10 minutes until the chicken reaches 165°F (74°C) in the thickest part. Season and mix in the mushrooms, then cool.

7. Heat the oven to 400°F (200°C). Roll out two-thirds of the chilled pastry and line a pie dish. Spoon in the filling. Roll out the remaining pastry for a lid, press the edges to seal and trim.

8. Beat the remaining egg with a pinch of salt and brush over the pastry. Make a small hole in the lid and bake for 35 to 40 minutes until golden, then rest for 10 minutes before serving.