Chicken and mushroom pie

This pie is a classic winter warmer, good old comfort food made even more delicious with lashings of gravy.

I kept mine really simple with just mushrooms added, but you could add sweetcorn, peas or even all three if you feel like it.

For the lid i went with my short crust pastry but you could swap for puff pastry or even hot water crust pasties.

The amount below will serve 4-6 people easily.. I served mine with garlic butter runner beans & grddled asparagus

For the short crust pastry lid you will need

275g plain flour

1 medium egg

2 tbsp cold water

135g cold cubed unsalted butter

A good pinch of salt

For the filling:

1kg chicken thighs off the bone & cut into small chunks

2 medium onions choppec

300g mushrooms sliced- I used a mix of button & chesnut

2tsp garlic granules

A few sprigs of thyme

1 chicken/vegetable stock cube

2 tbsps plain flour

A good pinch cracked black pepper

• Start by making your pastry.  Place the flour and salt in a bowl and mix together. Add in the butter and use your fingertips to rub it into the flour until you get a  breadcrumb consistency. 
• Make a well in the centre and add the egg along with the water. 
• Incorporate the mixture together using your hand, if you find it's a little sticky, add in 1 tbsp flour, if it's too dry, another tbsp of water 
• When the dough clumps all  together, form into a ball, slightly flatten and cover with clingfilm - leave in the fridge to chill for at least 30 minutes 
• Make  start on the filling. In a pan, cook the onions on a high heatuntil soft and just beginning to brown - you don't have to cook them until they are completely golden.
• Lower the heat slightly and add in the garlic granules, cook the granules for a couple of minutes
• Add in the chicken, cook until the chicken is white all over- there should be no pinkness and any water released has completely evaporated.
• Break up the stock cube, add this to the chicken along with the black pepper, mushrooms and tyme leaves.
• The mushrooms will slowly reduce in size and the chicken will begin to slightyly break up, at this point, sprinkle in the plain flour, add a splash of water and stir through. 
• Leave to simmer on a low heat till the mixture has slightly thickened - the water should reduce leaving a gravy like texture from the addition of the flour. Take a peice of  chicken and check it is completley cooked. Take the filling off the heat and leave to completely cool
• Take your cooled filling, pour into an ovenproof dish and set aside.
• Preheat your oven 200c fan. . Lightly flour your work surface and  roll out the chilled pastry to about an inch thick.
• Carefully take the rolled out pastry, place it over the cooled filling. Cutting off any excess then tucking the edges in
• Use a knife to make a few small holes in the lid - this helps the steam escape. Brush the lid all over with egg wash.
• Bake for 25