Chicken and mushroom pie
I am a very extravagant cook.
For the chicken filling,I used one small box of chestnut mushrooms + one small box of wild mushrooms,I sliced them fairly thick,then fried them in butter and olive oil for a few minutes,set them aside,I then fried a onion a few finely chopped garlic cloves in butter until soft but not coloured,I then added flour,a few tablespoons to the onion,garlic,cooked it off for a minute,slowly added the chicken stock,stirring all the time,let it thicken then I added the cream,at this point you can add the salt,pepper,..I then added the cooked mushrooms to the pan,then the cooked chicken,gave it a stir,had a taste,add more seasoning if required.let it cool,then pop it into fridge to become completely cold,I usually leave it in fridge overnight.
By the way,I cooked the whole small chicken in a pan of water with stock cubes added,..once cooked I strained the stock off the chicken,reserved the stock.
Let the chicken cool ,pull the meat from it,cut it into bite size chunks...then add to the mushroom mixture.
Pastry recipe to follow.