500g Cooked chicken
1pack ready roll all butter puff pastry
1 leek finely chopped
1white onion finely chopped
A few button mushrooms halved
2cloves garlic minced
1celery stalk chopped
100g petite pois
1 small can sweetcorn
2large slices good quality ham chopped
2tsp dried tarragon
500ml good chicken stock
1-2tbs brandy
75ml double cream
1-2 tbs flour loosened with water
1tbs butter
2tbs olive oil
2tbs fresh chopped parsley
Salt pepper
1beaten egg for egg wash
Preheat your oven 180c. In a pan with a splash of olive oil, fry the onion leek and celery first then add the garlic and mushrooms . Add a splash of brandy the tarragon and reduce. Then add the butter, the cream and allow to bubble and reduce a little . pour in a little hot stock and whisk in a little flour mix -keep going til you've made a smooth gravy and the flour is cooked through. Add the chicken, the ham the rest of the veg and the fresh parsley and season really well and taste. Pour into a pie dish and allow to cool completely.
Roll out your pastry on a floured surface. Brush the edge of the pie dish with egg wash and lay the pastry on top. Press gently around the contents of the pie so it fits snugly then cut off any excess from the edges and put aside. Nip the pie crust all the way round with your fingers and thumb to seal to the dish edge. Using a knife prick a hole in the centre of the pie and a few around the edge to allow stream to escape. Cut decorative shapes from the leftover pastry and fix to lid using the egg wash . Allow the pie to chill a further 30 mins . Brush the pie all over with the egg wash and bake 35-40 mins until pie golden and bubbling !