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Chicken and wild mushroom pot pie

Ingredients
For the pastry
175g plain flour
1/2 tsp salt
45g diced butter
50g diced lard

For the pie
1.5kg whole chicken
350g wild mushrooms (chanterelle, ceps and girolles are good options)
150ml white wine
150ml double cream
2 onions, sliced
1 bay leaf
salt and pepper
1tbsp olive oil
75g unsalted butter
2tbsp plain flour
4 sprigs fresh tarragon leaves
1 egg, beaten

Method
1. To make the pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.
2. Using your fingertips, rub the cubes into the flour until you have a mixture that looks like coarse breadcrumbs with no large lumps remaining.
3. Measure out four tablespoons of cold water and, using a knife, stir in just enough of the water to bind the dough together.
4. Wrap in cling film and refrigerate for ten minutes.
5. Preheat the oven to 220 degrees/gas 7. Place the chicken in a large, deep pan with half of the onions and the bay leaf. Season with salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside to cool.
6. Return the pan to the hob and cook the liquid on a rapid boil for another 30 minutes, or until it has reduced in volume by half.
7. Remove the meat from the chicken and put in a 20x30cm pie dish.
8. Heat the olive oil and butter in a large frying pan and add the remaining onions. Cook until soft and then add the flour. Turn up the heat and then add the mushrooms and cook for a further three minutes.
9. Strain the reduced stock and add the mushroom mix. Cook for one minute and then pour in the wine and cream. Bring to the boil, reduce the heat and simmer for five minutes until it has thickened. Season it and then pour over the chicken. Sprinkle the tarragon leaves over the top.
10. Roll out the pastry and make sure it is 2cm wider than the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork. Trim the excess pastry away and brush the top of the pie with the remaining egg. Put the dish on a baking tray and bake for around 30 minutes, or until the top is crisp and golden brown.
11. Serve with mashed potatoes and vegetables.

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