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1
Heat oven to 400F Meanwhile, par boil the veg for 5 mins and drain.
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2
Peel and chop the onion as finely as possible.
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3
Melt the butter in the pan over a medium heat.
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4
Add the chopped onion and leave to cook for 5 mins, stirring occasionally.
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5
Finely slice the mushrooms and add them to the pan with the onions.
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6
When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux.
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7
Continuously stir the roux over a low heat for 2 mins to cook out the flour.
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8
This stops the sauce from having a starchy taste.
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9
Slowly add the warm milk to the pan, stirring all the time.
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10
Once all the milk has been added, stir in the stock, season with salt, pepper, nutmeg and mustard powder.
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11
Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
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12
When the sauce has thickened, place on a very low heat.
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13
Chop the cooked chicken into even-sized pieces and add to the sauce.
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14
Add your veg and pour into the pie dish.
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15
Put the pastry on a clean, floured surface.
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16
Make sure you also dust the rolling pin with flour.
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17
Roll out the pastry, trying not to make any tears.
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18
Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish.
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19
It might be helpful to use the rolling pin to help you move the pastry.
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20
Trim off the pastry hanging over the edge of the dish.
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21
Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
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22
Brush the top of the pie with beaten egg or milk.
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23
Make a small hole in the centre of the pastry top to allow the steam to escape.
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24
You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like.
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25
Place the pie in the oven for 25 minutes It is ready when golden brown.
