2-3 tbsp olive oil
4 chicken breasts, skinned, and cut into 2.5 cm pieces
2 tbsp seasoned flour
110g back bacon, chopped
2 small onions, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 carrots, cut into strips
230g oyster mushrooms, quartered
600ml good quality red wine
300 ml chicken stock
2 tsp cornflour
Finely grated rind of 1 lemon
Salt and pepper
1 bay leaf
2 tsp chopped parsley and thyme
230g puff or rough puff pastry
2 tbsp milk

Method

1 Heat the olive oil in a large frying pan, toss the chicken in the seasoned flour, cook in batches until golden brown, remove from the pan, and set aside.

2 Fry the bacon, onions, celery, garlic and carrots for 5-7 minutes until softened. Add the mushrooms and cook for a further 5 minutes, remove from the pan.

3 Add wine to pan and reduce by half. Mix together the stock and cornflour until smooth, add to the pan with the lemon rind, seasoning, bay leaf and herbs, bring to the boil and simmer for 5 minutes. Stir in the chicken and vegetables, spoon into a pie dish and leave until cold.

4 Preheat the oven to 220C/325F/gas Mark 7. Roll out the pastry, cover the top of the pie, brush with milk. Cook for 10 minutes, reduce heat to 180C/350F/gas mark 4 and cook for a further 20-25 minutes. Serve immediately.