About this recipe:This is a great recipe for a hearty chicken pie that is made from scratch. A whole chicken is jointed and baked in the oven, then boned and cooked with mushrooms and eggs under a layer of puff pastry. You can cook the chicken a day in advance, then finish the pie later - a great make-ahead recipe!
Roll the chicken pieces in the seasoned flour to coat. In a large casserole dish, fry the chicken pieces briskly in oil until brown on all sides. Over a medium heat, add the onions and mushrooms and cook until they begin to soften. Then stir in the wine or cider and chicken stock and bring to a simmer. Add the bouquet garni and the bay leaf and cover.
Bake in the preheated oven for about 40 minutes, until the chicken is tender and no longer pink in the centre. Remove from the oven and set aside to cool.
When the chicken is cool enough to handle, remove the flesh from the bones and chop. Strain the rest of the casserole dish contents and discard the herbs. Re-combine the chicken, onions and mushrooms in a bowl. Reserve the strained casserole juices.
Increase the oven temperature to 200 C / Gas 6.
To make the sauce, melt the butter in a saucepan and stir in the 40g (1 1/2 oz) plain flour. Gradually whisk in a ladle of the reserved juices and simmer, whisking constantly until smooth. Add the cream and season with salt and pepper to taste. Stir in the cheese and then the chicken and vegetables.
Transfer the chicken pie filling mixture into a large ovenproof pie dish and add a layer of chopped eggs. Cover the pie with the puff pastry sheet and brush with the beaten egg.
Bake in the preheated oven for 15 minutes, then turn down the heat to 190 / Gas 5 and cook for another 15 minutes until the pastry is risen and golden and the filling is bubbling.