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1
Put the stock, carrots, and parsnips in a large saucepan over high heat and bring to a boil.
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2
Cook for 5 minutes or until the vegetables are crisp-tender.
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3
Strain in a sieve over a bowl, and reserve the stock and vegetables.
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4
Melt the butter in another saucepan over medium heat.
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5
Add the onion and celery, and cook, stirring often, for 5 minutes or until softened.
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6
Sprinkle in the flour and stir for 1 minute.
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7
Gradually stir in the reserved stock and bring to a boil, stirring.
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8
Reduce the heat and simmer for 2 minutes.
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9
Stir in the fava beans and mustard, and season with salt and pepper.
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10
Remove from the heat and cool until tepid.
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11
Stir in the chicken, cream, and reserved vegetables.
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12
Pour into a 5in (24cm) deep-dish pie pan.
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13
Preheat the oven to 400F (200C).
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14
Roll out the pastry on a lightly floured surface until about 1/8 in (3mm) thick.
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15
Cut out a round of dough slightly larger than the dish.
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16
Brush the dish rim with water, then position the pastry over the filling, and fold over the excess pastry so the dough is double-thick around the circumference of the pan.
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17
Crimp the pastry, glaze the top with the some beaten egg, and cut a small hole in the top.
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18
Place the pie on a baking sheet.
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19
Bake for 25 minutes or until the pastry is puffed and golden, and the filling is hot.
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20
Let cool for a few minutes, then serve.
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21
Variation:
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22
Chicken and Leek Pie: Replace the onion with chopped leek for a subtle flavor change and add or substitute other vegetables, such as green beans or corn.
