As a food writer, you often look to social media to see what's trending foodwise. I made the mistake of mentioning that British pie week was trending to my other half and he demanded that seeing as he's British I should make him a pie. So I did, just to shut him up. It was also a good way of using up the leftover roast chicken and I do love chicken and mushroom pies.

I'll just wait for the next Irish pie week and then get him to cook one for me! 

This makes enough for 2 pies in 6 inch pie dishes which will serve 2 very hungry people as a main.

To make the pastry
200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry

Rub the butter and flour together until it resembles bread crumbs 
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply whizz the flour and butter mix until it resembles bread crumbs, then add the egg yold and then some of the water until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out to 2mm thick 
See steps in pictures below
Next, get your pie dish and cut out the pastry using the pie dish, ensure you have excess pastry around the edges
Then take the cut out pastry and press into the pie dish, make sure there are no air bubbles Ensure to push the pastry into all the corners
You can trim any excess pastry from the edges of the pie dish using a knife if need be







Also cut out round shapes for the lids of the pies, place on a plate and cover with cling film and place back in the fridge until ready to fill and cover the pie

To make the filling
100g pancetta lardons
200g roast chicken leftovers or 1 cooked chicken breast roughly chopped 
10g porcini mushrooms hydrated in 200ml water for 30 mins
30g plain flour
30g butter
20ml cream
2 shallots finely chopped
Salt and pepper to taste

In a pan on a medium heat, fry off the lardons for 5 mins until they start to release fat
Retaining the fat in the pan, remove the lardons with a slotted spoon and place to one side
Lower the heat and fry the shallots off in the lardon fat until soft, turn off the heat
In a separate pan, melt the butter and add the flour, cook out for 2 minutes to form a roux
Strain the porcini and retain the water
Start to add the porcini water to the roux and whisk until you get a thick sauce
Add the cream and stir through
Add the shallots and lardons and stir to combine
season to taste
Allow to cool
Once the mixture has cooled add the chicken pieces 

To assemble the pies

Fill the chilled and lined pie dishes with the chicken and mushroom mix, but not too full
Coat the sides of the pastry with either water or egg wash and then place the lid on top.
Press the sides of the top to ensure it is all sealed, see pictures below





With a knife make a slit in the top to allow steam to escape.




Glaze with the beaten egg

Cook at 190c (fan), 200c (normal) for 30 - 40 mins, check after 30 mins to see if the internal temp is up to 84c, the pastry should be golden brown in colour