Hairy Bakers - Chicken and wild mushroom pie

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Straight from the current series of The Hairy Bakers, Dave Myers and Simon King's chicken and wild mushroom pie recipe

Ingredients

For the pastry450g

For the filling

2 Organic skinned and boned chicken breasts ( about 400g/14oz)
500g/1lb 2oz skinned and boned chicken thighs
4 tbsp olive oil
100ml/31/2 (half) floz dry white wine
100ml/31/2 (half) floz water
2 tsp fresh chopped Tarragon
2tsp fresh chopped Thyme
280g/10oz fresh wild mushrooms, such as ceps, chanterelles, chestnut, coarsely chopped
50ml/2floz sour cream
1 egg, beaten for glazing and sealing

Put the flour, baking powder and salt into a food processor, then add the unsalted butter and the egg yolk to form crumbs. Gradually add the water a tablespoonful at a time until a ball of pastry miraculously appears. Wrap the pastry in cling film and place in the fridge to chill for an hour. Meanwhile make the filling.
For the filling; chunk the chicken and brown off in 2tbsp of olive oil. Add the wine, water, tarragon and thyme, season well and poach for about 15 - 20 mins or until the liquid is reduced and the chicken is cooked through. In a separate frying pan add the remaining olive oil and coarsely chopped mushrooms, season and sauté for 5 mins.
Put the cooked chicken in a bowl along with 2tbsp of their cooking liquor, add the mushrooms then stir in the sour cream, this is the filling. Now set aside to cool.
Heat oven to 200C/Fan 180C/gas 6. Butter and flour your pie tin. Take two thirds of the pastry and roll out. Use to line your tin. Prick with a fork, cover with baking parchment and fill the pastry case with baking beads or beans. Bake blind for about 10 - 15 mins.
Remove from the oven and take out the parchment and beads, leave to cool. If the base is still a bit soggy return the naked pastry case to the oven for a couple of minutes to dry out.

By Anna Penniceard