Chicken, spring onion and mustard pie

• olive oil↗1 tbsp tbsp
• smoked pancetta↗75g g

  finely chopped

• boneless, skinless chicken thighs (6‑8)↗

  cut into bite‑size pieces

• mushrooms↗300g g

  quartered

• unsalted butter↗25g g
• spring onion↗200g g

  sliced, white and green parts separated

• flour↗3 tbsp tbsp

  plus extra for dusting

• chicken stock↗800ml ml
• Dijon mustard↗1 tbsp tbsp
• bay leaves↗2
• ground nutmeg↗¼ tsp tsp
• mustard powder½ tsp tsp
• small handful of thyme
• fresh or frozen peas150g g
• heavy cream150ml ml
• листкове тісто↗500g
• яйце↗1

  збите

• парова зелена овочі

  і нова картопля, для подачі

Step-by-step instructions

1. 1

   Heat the oil in a fire‑proof pot over medium‑high heat and sauté the pancetta until golden and crisp, about 5‑7 minutes. Transfer it to a bowl with a slotted spoon. Add the chicken to the pot, season well and sauté for 5‑7 minutes until browned on all sides. Transfer to the bowl with the pancetta. Sauté the mushrooms in the pot for 7‑8 minutes until golden and crisp, then add the butter, the white parts of the spring onion and the flour. Cook a few more minutes until the spring onion softens slightly, then slowly pour in the stock, stirring thoroughly after each addition.

2. 2

   Bring to a gentle boil and add the mustard, bay leaves, nutmeg, mustard powder and thyme, then return the chicken and pancetta to the pot. Simmer for 20‑25 minutes until the mixture reduces slightly and thickens, then add the peas, heavy cream and the green parts of the spring onion. Season to taste and transfer to an 18 × 28 cm pie dish, letting it cool for 10‑15 minutes.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. Lightly dust a clean work surface with flour, then roll out the puff pastry to a thickness roughly the size of a one‑pound coin. Brush the edges of the pie tin with beaten egg, place the pastry on top and trim to size. (The pastry scraps can be used to decorate the pie if desired.) Cut a steam vent in the centre. After the pie has fully cooled, it can be covered and frozen for up to three months. Thaw in the refrigerator overnight before baking according to the instructions. Brush the pastry with the remaining beaten egg and bake for 30‑40 minutes until hot and deep golden. Serve with vegetables and new potatoes, if desired.