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1
Place the chicken in a large pot with the onion, carrot, celery and parsley and cover with about 3pts water.
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2
Bring to the boil, then gently simmer it for 1 hour or until the chicken is tender.
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3
Lift the chicken from the pan, cool slightly, then use a knife and fork to remove all the meat from the bones and skin.
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4
Reserve the meat and discard the bones and skin.
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5
Drain the stock and discard the vegetables.
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6
Return the stock to the heat and boil rapidly for 20 mins or until it is about a third of its original volume.
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7
Measure the stock - you should have about 2 1/2 cups.
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8
This can all be done the previous day if you prefer.
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9
Preheat the oven to 425F Gently melt the butter in a pan, stir in the flour and let it bubble for a couple minutes.
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10
Pour in the stock and bring to the boil, whisking all the time with a balloon whisk until the sauce thickens.
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11
Reduce the heat, stir in the mushrooms and leave to gently simmer for 4 minutes Season to taste.
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12
Cut the chicken into bite sized chunks and stir into the sauce with the parsley.
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13
Roll out the pastry on a lightly floured surface.
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14
Place a 2 1/2pt oval pie dish in the centre of the pastry, roughly cut around it.
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15
Now, cut strips of pastry from the pastry remaining around the edges of the dish.
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16
Brush the rim of the pie dish and attach the pastry strips to it.
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17
Spoon the chicken filling into the dish.
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18
Brush the pastry edges with water then lay the pastry on top.
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19
Trim the edges, then pinch them together to seal.
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20
Use any scraps of pastry to make decorations for the top, attaching them with water.
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21
Brush the top of the pie all over with beaten egg.
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22
Make a steam hole in the centre of the pie.
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23
Place on a baking tray and bake for 25 mins or until the pastry is golden brown.
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24
Serve.
