Country chicken and vegetable pie

This hearty chicken pie is filled with healthy vegetables and aromatic spices for a complete dinner meal.

To make pastry, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.
Place chicken in a saucepan with onion, 1 roughly chopped carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove chicken, cool slightly, then cut meat into chunks.
Strain stock into a clean saucepan. Chop remaining carrots and add to pan with potatoes and leek. Cook over medium heat for 10 minutes, then add celery and peas and cook for a further 5 minutes. Remove vegetables, reserving 350ml of the stock (freeze remainder for soups), and place in a large bowl with the chicken.
Preheat the oven to 180°C.
Melt 50g butter in a frypan over medium heat, cook mushrooms for 2 minutes and add to bowl. Melt remaining butter in a pan over medium-low heat, add flour, then cook for 1 minute. Add reserved stock and cook, stirring, for 2 minutes. Add cream, stir in parsley and season well with salt, pepper and nutmeg.
Pour sauce into bowl with chicken and vegetables, stir and place in a 1.5-litre pie dish. Allow to cool.
Bring pastry to room temperature and roll out on a floured board. Cover dish with pastry, trim edges and cut leaf shapes from trimmings to decorate. Make a couple of slits in the top. Brush with milk and bake for 25 minutes or until golden.

Source

1 large chicken

1 onion, roughly chopped

3 carrots

Bouquet garni*

2 potatoes, diced

1 leek, white part only, finely sliced

2 celery stalks, chopped

125g frozen peas

85g unsalted butter

225g button mushrooms, sliced

25g plain flour

150ml thick cream

2 tbsp chopped flat-leaf parsley

1/4 tsp freshly grated nutmeg

2 tbsp milk, to brush

1 1/3 cups plain flour, sifted

55g unsalted butter

55g lard

Mixing Bowl Set