Instructions

1. To make the dough, add the flour and vegetable fat together in a bowl and rub together to create a breadcrumb consistency. Add a splash of water to form the dough and then put into the fridge for 20 minutes
2. Boil potatoes in a pan for 20 minutes
3. Heat oil in a pan, add the onion and mushrooms and sweat for 15-20 minutes
4. Remove the dough from the fridge and roll it out on a lightly floured surface. Rub a little vegetable fat onto a pastry ring and dust with flour. Place the ring on greaseproof paper and lay the pastry into the ring and cut off the excess pastry. Put the pastry case into the fridge
5. Add flour to the mushroom mix and stir together. Add the milk, crème fraiche and simmer
6. Drain the potatoes and lightly ‘crush’ with a masher. Add the sage, rosemary, salt and pepper and mix together
7. Add the chicken to the sauce, season and stir together
8. After a couple of minutes, remove the pastry from the fridge and fill with the chicken mixture. Top the pie with the crushed potatoes and bake in the oven for 25 minutes
9. Serve with a side salad

Ingredients

• Vegetable Fat
• Plain Flour
• Potatoes
• Half Fat Crème Fraiche
• Sage, finely chopped
• Rosemary, finely chopped
• Salt & Pepper
• Onion, finely diced
• Mushrooms, sliced
• Skimmed Milk
• Chicken Breast, diced