Roast Chicken & Mushroom Pie

My own invention and hence might need some tweaking here and there :)

Serves 6

Ingredients:
1,2kg free-range chicken
A lemon
3 cloves of chopped garlic
3 tbsp olive oil
Salt
Pepper
1 tbsp chicken stock powder
1 tsp chilli flakes
1 tbsp herbes de provence
400g brown mushrooms chopped into 2cm squares
2 tbsp butter
1 roll of puff pastry (defrosted)
2 tbsp cornstarch
1/2 c milk
1 egg



Method:

Squeeze the lemon into the olive oil, chicken stock powder, herbes, 2 cloves of chopped garlic, 3 tbsp olive oil, a sprinkle of salt, 1 tsp chilli flakes and stuff the chicken with the rest of the lemon. Mix the oil and rub into the chicken. Roast at 190 degrees celsius for an hour. When the juices run clear, it's cooked and the meat can be pulled from the bone and shredded.

In a saucepan, heat a tbspn butter and add in the cornstarch once dissolved into the cold milk and stir until thick. Add in some pepper and remove from the heat.



In a big frying pan sauté the mushrooms (wiped down with a damp cloth so that they aren't waterlogged!) in a tbsp butter with a clove of crushed garlic and some more chilli flakes, a pinch of salt an a little pepper. Once all the water has been released and evaporated from the mushrooms, pour the sauce over and stir in the chicken. The filling mutn't be too liquid, but more like a sloppy mud viscosity.


Roll out your pastry and lay it into a greased pie dish. Add the filling on top, and put your second layer of pastry over the top, squeezing the edges together with your thumb and forefinger. Decorate the pie with extra pieces of pastry and poke a few breathing holes in the top. Return to the oven, after brushing with a beaten egg, for 30 min at 180 degrees celsius until golden.