Ingredients
- For the sauce
-
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Preparation method
-
Preheat the oven to 220C/425F/Gas 7.
-
Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
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Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
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For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
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Turn off the heat, add the chicken, peppers and mushrooms to the pan.
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Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
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Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
