This recipe came from Alastair Hendy, and is one I've been wanting to cook for a while. It makes for a handsome big dish that gave us a rich, warming supper on such a cold, snowy night, and we'll have the leftovers for lunch tomorrow. There are several stages, so I saved it for a day off!
First, poach a free-range chicken and then strip all the meat. Make a thick,creamy sauce with some of the stock, cream and a butter and flour roux (about 400mls althogether) and I added some chopped chives. Mix into the shredded chicken along with about 150g of finely chopped ham and a handful of button mushrooms, sliced and sauteed. Check the seasoning and allow to cool. Line a loose-bottomed cake tin with good all-butter puff pastry and put the chicken filling in. Top with more pastry, seal well, and bake at about 170C for an hour. Allow to settle in the tin for about 10 minutes and then remove, leaving you with a deep golden pie of deliciousness! As I say, time-consuming but soooooo worth it! The diet can start tomorrow (yeah, right)