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1
In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.
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2
Add all the vegetables and cook for a further 5 minutes.
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3
Here I also added another drop of white wine, some water and about 1 tablespoon of salted butter.
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4
Remove the chicken and vegetables from the liquid and transfer to the pie dish.
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5
In cup, mix the flour and milk.
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6
Add to the stock in the pan.
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7
Bring to the boil, stirring continuously until the liquid has thickened.
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8
Add the coriander, sage, tarragon and oregano.
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9
Add the salt and pepper.
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10
Pour the thickened sauce into the pie dish.
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11
Let it cool while the pastry is being prepared.
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12
In theory you can use what ever pastry you prefer.
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13
I will be making and using shortcrust pastry for this recipe.
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14
Place the flour, butter and salt in a large bowl.
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15
Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs.
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16
Work quickly in this step to prevent the dough becoming warm.
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17
Add water to the mixture and using a cold knife stir until the dough binds together.
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18
Add more cold water a teaspoon at a time if mixture is too dry.
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19
Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.
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20
Now to roll out the pastry.
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21
On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.
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22
Brush the edge with melted butter or a beaten egg.
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23
Lay the pastry on top, press down the edges and trim.
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24
Peheat the oven to 200c/fan assisted 180c or gas mark 6.
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25
Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.
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26
Make 2-3 slits in the top of the pie to allow steam to escape.
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27
Bake for 20-25 minutes or until the top has become crispy and lightly brown.
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28
Bare in mind times will vary with each different oven.
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29
Rest for 5 minutes, serve with mash potatoes.
