Chicken and mushroom pie

ingredients

For garnish

1 whole chicken

2 carrots

2 leeks

2 stalks of celery

1 bay leaf

10 black peppercorns

2 whole cloves

2 tablespoons of olive oil

400 g chopped mushroom mixture

50g butter

1 tablespoon of flour

200 ml crème fraîche (reduced in fat)

1.5 tablespoons of whole-grain mustard

Salt pepper

For the dough:

250 ml of flour

150g butter

2 egg yolks

1 beaten egg for brushing

How to do

1. Preheat the oven to 180°C. Place the chicken in a large Dutch oven and cover with cold water. Peel a carrot, wash a stalk of leek and a stalk of celery and cut into pieces. Add the vegetables, bay leaf, peppercorns and cloves to the pot with the chicken. Bring to a boil over high heat. Reduce the heat and simmer for 1 hour. Remove the chicken from the pot and let cool. Filter 1 liter of the broth with a strainer and set aside.
2. Prepare the dough: put the flour and butter in the bowl of the MultiPro Sense robot and install the slicing disc. Then mix until the butter and flour are completely combined. With the food processor running, add the egg yolks and 2 tablespoons of ice water. Knead everything until you obtain a dough. Form the dough into a ball and wrap in cling film. Leave to cool for 30 minutes in the refrigerator.
3. Clean the MultiPro Sense bowl and install the large slicing disc. Slice a carrot, a sprig of leek and a sprig of celery then set aside.
4. Heat a frying pan and pour in the olive oil. Once the oil is hot, fry the mushroom mixture until they reduce in volume and brown. Put the mushrooms in a salad bowl and heat the pan again. Melt the butter over medium heat. Add the sliced ​​vegetables and brown, stirring regularly, until the leeks and celery are well cooked. Add the flour and cook for a few minutes.
5. Gradually add the chicken stock while stirring and bring to the boil. The liquid should thicken to a smooth, creamy sauce. Add the crème fraîche and mustard. Salt and pepper generously. Pour the sauce into the mushrooms.
6. When the chicken is cool enough: Remove the meat from the chicken, cut into bite-sized pieces and add to the filling, stir in the meat then pour the mixture into a baking dish.
7. Remove the dough from the refrigerator and roll out to 4 mm thickness on a floured work surface. Place the dough on the baking dish and trim the edges. You can decorate the pie with leftover dough. Finally, brush with the beaten egg and bake for 45 minutes until the dough is golden and bubbles appear in the filling.