Classic chicken pie

Instructions

1. Place chicken in a large pot. Add 12 cups (3L) water, cover and bring to a simmer over medium heat. Tilt lid slightly and adjust heat so it stays at a gentle simmer. Poach for 1 hour, turning chicken once during cooking. Preheat oven to 200°C. Transfer chicken to a plate (reserve poaching liquid for step 3). When cool enough to handle, discard skin. Pull meat from chicken in chunks, reserving bones and carcass. Cover meat. Refrigerate until required.
2. Arrange chicken bones and carcass in a shallow roasting pan. Roast for 20-25 minutes or until well browned. Transfer to a clean, large pot. Add reserved poaching liquid. Bring to the boil over medium heat. Reduce heat and simmer, uncovered, for 1½ hours. Strain into a clean saucepan and cook, uncovered, over medium heat for 30-35 minutes or until reduced to 1½ cups (375ml). Transfer to a jug and stand for a few minutes until fat settles on surface. Skim fat with a spoon.
3. Lightly spray a large frying pan with oil and heat over medium heat. Cook mushroom, stirring often, for 3-4 minutes or until softened and lightly browned. Transfer to a large bowl and add chicken. Melt spread in frying pan over medium heat. Cook leek, stirring often, for 3-4 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Gradually add stock, stirring constantly. Stir in cream and tarragon. Pour over chicken and mushroom. Fold together until evenly combined. Season with salt and pepper.
4. Preheat oven to 200°C. Spoon chicken mixture into a 23cm pie plate. Brush rim of pie plate with egg. Top with pastry. Trim overhanging pastry. Use to patch edges that are not covered. Brush pastry with egg. Cut 4 slits in top so steam can escape. Bake for 30 minutes or until golden brown.