Chicken Pot Pie

Method

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1. 1Season the chicken with salt and pepper. Heat the oil and half the butter in a wide pan and brown the chicken in two batches, 5-6 minutes each, until lightly golden on all sides. Set aside on a plate.
2. 2Melt the remaining butter in the same pan and cook the onion, carrot and leek over medium heat for 7-8 minutes until soft and the onion is translucent. Add the mushrooms and cook 4-5 minutes more until their liquid has evaporated.
3. 3Sprinkle over the flour and stir for 1-2 minutes until it no longer smells raw. Add the hot stock a little at a time, stirring well after each addition, to make a smooth sauce.
4. 4Return the chicken to the pan with the thyme and cream. Simmer gently for 12-15 minutes, stirring now and then, until the chicken is cooked and the sauce coats the back of a spoon.
5. 5Stir in the peas and parsley and adjust the seasoning. Transfer to a 24 cm pie dish and let it cool for at least 20 minutes until just warm.
6. 6Preheat the oven to 200 °C. Roll out the pastry a little larger than the dish, lay it over the filling and press the edges onto the rim.
7. 7Brush with the egg wash and cut 2-3 small slits in the centre to let steam escape.
8. 8Bake on the middle shelf for 25-30 minutes, until the pastry is well risen and deep golden and the sauce bubbles at the edges. Rest for 10 minutes before serving.