Skillet Chicken Pot Pie with Chanterelles

Instructions

To make the pastry:

1. Add the flour and salt to a large mixing bowl. Cut the cold butter into small cubes.
2. Toss the butter cubes into the flour mixture. Rub the butter into the flour by squeezing the cubes in between your fingers to flatten them. They should be about the size of walnut pieces and remain visible in the flour.
3. Drizzle the cold water over the flour mixture. Toss the mixture together until it starts to become dough-like. Do not over mix, it's okay if the pastry is still a bit crumbly at this point.
4. Fold the dough over a couple of times to create layers before pressing it into a round. Wrap it up and let it rest in the fridge for at least 20 minutes while you prepare the filling.

To make the filling:

1. Preheat your oven to 400 degrees F. Choose a 10 to 12 inch oven-safe skillet for the pie. It will be used to make the filling on the stove and then transferred to the oven to bake.
2. Heat the olive oil over medium-low heat and add the chopped onions and carrots. Cook for about 5 minutes, until the onions become translucent.
3. Tear any partciularly large chanterelles in half so all the mushrooms are similar in size. Add the summer savoury and mushrooms to the other veg, stirring gently so as not to break them. Season with a little salt and pepper.
4. Cook for another 5 to 7 minutes: the mushrooms will release a fair bit of liquid at this stage, which should reduce and concentrate the flavour.
5. Sprinkle the flour over the vegetables to coat them, until you can't see any more white streaks. Add the chicken stock and white white and stir, allowing the mixture to thicken and ensuring there are no flour clumps.
6. Add the cream and chicken to the mixture. Let it warm through before tasting the filling and seasoning it with salt and pepper as necessary.
7. Remove the pastry round from the fridge. Take the skillet off the heat and allow the filling to cool slightly while you roll out the pastry.

To assemble the pie:

1. On a clean, lightly floured surface, roll out the pastry round into a circle to fit the diameter of the skillet. It doesn't have to hang over the sides of the pan, and doesn't have to look perfect! Cut a few slits for air in the pastry.
2. Prepare an egg wash by adding 1 tbsp of water to one egg and beat well.
3. Place the pastry on top of the skillet. Using a pastry or grill brush, paint the pastry with the egg wash.
4. Bake in the preheated oven for about 40 minutes depending on your oven, until the crust is golden brown and the filling is bubbly.