This is a recipe adapted from my favourite foodie magazine "Delicious".
½ Chicken and 2 pieces of thigh fillets
1 onion, roughly chopped
Bouquet garni (tie bay leaves, parsley, sage and thyme together into a bunch)
1 potatoes, diced
½ leek, white part only, finely sliced
2 celery stalks, diced
125gm frozen peas
150gm button mushrooms
2 tablespoon plain flour
100ml thickened cream
2 tablespoon flat-leaf parsley
Puff or shortcrust pastry.
Egg, beaten to brush on top of pastry
Place chicken in a pot together with onion, 1 carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove the chicken, cool slightly and cut meat into chunks.
Heat pan with some olive oil. Add the finely sliced leek, fry till fragrant. Add the remaining diced carrot and potatoes. Add a little stock and close lid. Let the carrots and potatoes cook till half-softened. Add the celery and more stock. Close lid again and let the vegies simmer on low heat. When the vegies are nearly soft, add in the chicken, mushrooms and frozen peas, plain flour and thickened cream. Season with salt and pepper according. On low heat, cook till the sauce thickens. Add in the flat-leaf parsley. Taste to check. Dish out to a pie dish and leave to cool.
When cool, cover with pastry and trimmings to decorate. Make a couple of slits on the top to allow steam to escape. Brush with egg wash and bake (160C) for 20 minutes or until golden brown.
Serve with green salad.