220g cold butter, diced
340g plain flour
1 egg yolk
1 tbsp olive oil
1 onion, peeled and thinly sliced
1 large leek, washed and sliced
½ tsp dried oregano
500g button mushrooms, sliced
2 tbsp flat-leaf parley, finely chopped
1 tbsp tarragon, finely chopped
100ml dry white wine
3 tbsp double cream
500g cooked chicken, shredded
1 beaten egg
4 tbsp milk
to serve: green salad
1 To make pastry, place flour, butter and salt in a food processor and blend until mixture resembles breadcrumbs. Add egg and egg yolk, and slowly add cold water if needed. Blend until mixture forms a soft dough. Mould into a disc, wrap in cling film and refrigerate for at least 30 minutes.
2 To make filling, heat butter and olive oil in a large frying pan or saucepan over medium heat. Add onions, leek and oregano and sauté for 5-7 minutes. Add mushrooms, parsley and tarragon, and continue to cook for 5-7 minutes, stirring, until mushrooms are tender. Season generously. Stir in white wine and double cream, and cook for a few more minutes. Transfer to a bowl, allow to cool, then add the shredded chicken and combine well.
3 Remove dough from refrigerator and roll out on a lightly floured surface to 1cm thickness. Carefully transfer to a greased 23cm metal pie dish. Press pastry into and up the sides of the dish, allowing the remaining pastry to drape over the sides of the dish.
4 Place chicken filling into the dish and then pull the remaining pastry over the filling to create a top for the pie, tucking any loose bits into the sides of the pastry dish.
5 Whisk beaten egg and milk together and brush top of pastry. Cut a 4cm round out of remaining pastry and place in centre of pie.
6 Brush with egg wash and then bake in a preheated oven at 180C for 45 minutes, brushing occasionally with egg wash, or until pastry is golden. Remove from oven, allow to cool, then serve with green salad.
Chicken and chardonnay are regular culinary playmates. In this recipe, the protein-packed chicken is given an extra boost from the sweetness of the leek and the umami-laden mushrooms. The inclusion of white wine and cream in the sauce interplays with the creamy complexity of this energetic Adelaide Hills chardonnay. It’s crafted using an indigenous yeast ferment with regular yeast lees stirring adding textural complexity. It’s this textural character that brings the flavour-stacked pie to life with the wine’s subtle oak treatment enhancing the synergy. Use chardonnay vinegar on the salad to heighten this delightful pairing.