Creamy Chicken and Mushroom Pie
Preheat your oven to 200°C.
Brown the pancetta for about 5 mins and remove from the pan, leaving the fat.
Finely slice the onion and add to the same pan along with the butter. Sweat for 10 mins until soft, then remove.
Finely chop the chestnut mushrooms and roughly chop the wild mushrooms. Cook them off on a high heat in 2 batches until brown. Reduce the heat, chop the garlic and pick the thyme leaves and add both. Cook for another minute then remove from the pan.
Dice the chicken into roughly 1 inch pieces and brown off all over. Pour in the wine and scrape the bottom of the pan to deglaze. Let the wine bubble off and evaporate almost completely.
Add the cream, mustard, Worcestershire sauce and return the mushrooms, onion and pancetta.
Bring the mix to a gentle simmer, turn off the heat and season with salt and black pepper. Leave to cool.
Pour the content of the saucepan into the pie dish and top with the circle of puff pastry.
Lay the sheet of puff pastry over the dish and use a sharp knife to trim off the excess.
Bake in the oven for 30 mins until the pastry is golden brown. Remove and allow to rest for 5 mins before serving.