15ml (1 tbsp) olive oil
60ml (4 tbsp) butter
1 large onion, chopped
2 celery sticks, sliced
1 carrot, peeled and sliced
250g button mushrooms, sliced
1 potato, peeled and cubed
1 bay leaf
4 fresh sage leaves, chopped
45ml (3 tbsp) cake flour
45ml (3 tbsp) white wine
5ml (1 tsp) Dijon mustard
375-500ml (1-2 cups) chicken stock
125ml ( cup) fresh cream
4 chicken breast fillets, poached and cubed
Salt and pepper
Scone topping
240g (2 cups) cake flour
15ml (1 tbsp) baking powder
5ml (1 tsp) salt
60g butter, cubed
Small bunch fresh parsley, finely chopped
150ml milk, plus extra if needed
1 large egg, lightly beaten
Method
In a large pot, heat the oil and 15ml (1 tbsp) of the butter, and fry the onion till soft. Add the celery and carrot and fry till softened, then add the mushrooms, potato, bay leaf and sage. Cover with a lid and cook for 10 minutes.
Remove the bay leaf. Add the remaining 45ml (3 tbsp) butter to the pan and allow to melt. Add the flour and stir till thickened. Add the wine and mustard, and stir through. Pour in 375ml (1 cups) of stock and stir, adding extra stock if it is too thick. Cook till thickened, then add the cream and chicken, and season. Spoon into individual baking dishes or one large pan.
For the topping, sift the flour, baking powder and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the parsley and stir in the milk to bring the dough together. Turn out onto a lightly floured surface and knead gently for 2 minutes. Flatten slightly and cut into one large round or smaller rounds to cover the top of each pie. Brush with egg and bake at 200°C for 10 minutes.
Makes one large pie to feed six or six individual pies.
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