- Serves: 6
- Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 chicken, legs or breasts
- 1 onion
- handful of parsley, stalks kept whole, leaves chopped
- 75 g butter
- 50 g plain flour
- 60 g stilton cheese, such as Tuxford & Tebbutt
- 125 ml white wine
- 900 ml chicken stock
- 4 tbsp double cream
- 250 g closed cup chestnut mushrooms, or white mushrooms, quartered
- flour, for dusting
- 500 g frozen puff pastry, defrosted
- 1 egg yolk, for glazing
1. Preheat the oven to 200C/180C fan/gas 4. Rinse the chicken in a couple of changes of cold water, then put it into a large saucepan. Add the onion, garlic and parsley stalks, cover with cold water and bring to the boil. Reduce the heat, cover the saucepan and simmer for an hour until the chicken is cooked if using chicken legs, the meat should be almost falling off the bone.
2. Strain the chicken, reserving the stock for the sauce. Pick off all the chicken meat, shred it using two forks and set side. Pluck out the garlic, peel and chop it and put to one side for later.
3. Melt the butter in the pot, stir in the flour and stilton cheese and cook for 1 minute. Add the wine, stirring constantly, then gradually mix in 600ml of the chicken stock. Season with pepper then chop and mix in the parsley leaves and reserved garlic. Chop and add the cooked onion then cook for 5 minutes, stirring occasionally.
4. Mix in the shredded chicken, add the cream and adjust the consistency with a little extra stock if needed. Divide between six, 300ml pie dishes. Top with the mushrooms.
5. On a floured surface, divide the pastry into six pieces and roll each one out until a little larger than the top of the pie dish. Brush the lip of the pie dish with egg yolk; place over the pastry, press to the dish edge to seal and trim off excess pastry. Make a slit in the centre for the steam to escape and slash top lightly to decorate. Brush pastry top with egg yolk beaten with a little water.
6. Bake in the oven for about 25 mins until pastry is golden brown and filling is piping hot.
Recipe supplied by Tuxford & Tebbutt
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