Chicken and Mushroom Pie

Method

Tap a step number to tick it off.

1. 1
   Fry the chicken, garlic, onion and leek in butter until chicken isn't pink any more, then add the marjoram. Add flour, a little at a time, until chicken is nicely brown.
2. 2
   Add half of the mushrooms.
3. 3
   Add the wine, a little at a time, until all the flour is dissolved. Add the chicken stock.
4. 4
   Add sweetcorn and simmer for about 30 minutes.
5. 5
   Meanwhile, roll out the pastry and bake it blind in a pie dish for just over 30 minutes at 180C.
6. 6
   Add the remaining mushrooms and tarragon to the chicken mixture and cook for a further 5 minutes (opionally add soured cream at this point).
7. 7
   Pour the chicken mixture into the pie dish, ideally reserving some of the liquid for a gravy.
8. 8
   Add pastry top and brush with milk. Bake for approximately 30 minutes.