Chicken And Mushroom Pie - cooking recipe

Ingredients

1 None whole chicken (3-4 lbs)
6-8 None black peppercorns
1 None celery stalk with leaves
1/2 None onion, peeled
1 None carrot, peeled
1 None bay leaf
2 tbsp butter
1 None onion, peeled and sliced
12 oz mushrooms, sliced
1 tbsp flour
1 None refrigerated pie crust (2 crusts)
None None Egg yolk, for glazing

Preparation

Cook the chicken and make the stock the day before. Put the chicken, peppercorns, celery, onion, carrot and bay leaf in a stockpot and cover with water. Bring to a boil on high heat. Reduce heat to low; simmer for 30 mins. Remove the chicken and set aside. Strain the stock through a sieve. Refrigerate the stock overnight. When the chicken has cooled, remove the skin and break the meat into bite-sized chunks, then refrigerate overnight.
The following day, preheat the oven to 425\u00b0F. Skim the fat from the stock.
Melt 1 tbsp of the butter in a heavy-bottomed skillet on medium heat. Saute the onion until soft. Add the mushrooms and continue to cook, adding a little extra butter if necessary. Remove from the skillet. Melt remaining 1 tbsp butter in the same pan on low heat. Stir in the flour, cooking gently for 2 mins to remove the floury taste. Gradually add the chicken stock, stirring constantly with a wooden spoon, until the sauce is smooth. Add the chicken, mushrooms and onion and set aside to cool. Season.
Line a deep dish pie plate with 1 of the pie crusts. Fill with the cooled chicken mixture. Top with the remaining pie crust. Seal the edges with a fork. Lightly glaze the top with egg yolk, pricking several holes in the top with the fork.
Bake for 45 mins until the pastry is browned. Cool slightly before serving.