I wonder what we'll know again today another interesting recipe one you're gonna learn today and we're going to show you how to do nothing gentleness show you have to do and make a chicken and mushroom of pie we're going to do it in the old halogen oven but first off you're gonna get it already made up and you can see how to do it and this absolutely superb what pie saw yours Jen I think it's kind of a mix with recipes I'm gonna make the white sauce to go in the pie from these family meals I have used it before so when we come to that I'll go through that in a bit more detail I've taken an idea from this recipe of sauteing the vegetables and from this one soaking mushrooms in boiling water so that's what I've done so far i soften the onion and I'm gonna add to that then I'm going to saute them Chloe broccoli and leek you can put any you want in there but we like lot of specials I'm now gonna go in and then it's gonna go on there but I'm going to steam themselves happy way for the next 10 minutes I'm gonna get the chicken cubes and here are the mushrooms sitting in boiling water softening right that's the chicken cubed and then you see you some the corn flour I've used my seasonal and then you're just gonna coat your chicken with the flour okay so over here we've got our vegetables just nicely simmering away there you can see the steam dripping down there's no water in there it's this bit of oil soften the onion and and that's just self-perpetuating from the links or the steam is dropping down on them we've got our chicken over here ready for the source you need one ounce of butter that you melt in a saucepan you need one ounce of plain flour that we will tip in there in a minute pointed milk salt and pepper to season and nutmeg butter is melted stirring your flour be careful it doesn't go into lumps it will tend to want to keep it on the hob for minutes stirring all at the time now you're going to add your milk be careful because it can tend to want to lunch still eager time stirring all the time there's no heat under there now put the heat back on and bring it back to the boil the trick with this one while you're heating it through is to keep stirring and you won't get your lumps and when it's rich and creamy and velvety like that all heated through you'll know it's ready so now we remove that from the heat so much gonna leave it on there I'm on my side that be absolutely fine and then you add your seasoning your ground pepper and salt if you add salt only a tiny bit of flavor in there and the other really good one you see nothing they say freshly ground nutmeg then I'm going to use this I I won't bother to go out there and grounding and to hold of that I won't have the time and I won't do it so I just buy it by the jar now be careful should put that when you can see it's going to go in clubs just be very careful and keep stirring that round but that's fine Cleo just that to the flavor so it's gone a little bit lumpy but not make as it's gone in don't worry set that to one side to cool down this is the recipe I took it from I took it from this book I have used it before it's a fantastic base so it's a white sauce here you can freeze it down it's a great base for the Sonia base for the sign Y of fish pies you can put cheese into it if you want to muscle in herbs or to accompany chicken which is what we're going to do today okay so using this book here I'm using their idea of how to do the mushrooms and they suggest that they are soaked in the water which has happens that the bags been soaked in about half an hour you take them out you've dried them off and when they're perfectly dry you slice them so that's what I'm going to do there meanwhile the chickens been coated in that lovely seasoning and this is the other half of my onion now I presently explain what what I've done with young and I did cook the onion with the vegetables and softened it off and then pop of vegetables in and that's all done now that she's sitting there waiting and the reason I put onion in with the vegetable I wanted that flavor to permeate through into the vegetables so you don't have to put it in with a but I have chosen to put half in with the bed and then I save the other half of my onion to soften us and put sea chicken and put the chicken so I'm now just going to drop all of those into the heated oil with onion the other half of the onions the sake can be the whole onion there's no problem it depends on what you prefer or sure lots of very nice as well and now I'm just going to brown this off for the next few minutes now they suggested shiplake mushrooms I didn't have any only had buttons so and they do suggest removing the stalk so some of them come out quite easily you may also prefer to actually add your onion at this point because it's very easy you actually burn the onion and then it goes country as opposed to soft so you could just brown off your chicken or seal in the flavor for three minutes and you can add your onion at this point so we're going to add in our mushrooms now slice question they're nice and soft the only garner you get fresher Ricardo's recommended that sir I'm cheating and then I've got some bacon flavor with it so I'm gonna ride in you don't need to have these but I'm just gonna show you later that's been cooking for about seven minutes now so that's almost ready meanwhile I fly my pastry in a pie tin um I'd already made my pastry and pops it in the freezer so I cheated it you can change even further and bite on a roll Oh aren't you if you want to make your own place straighten you want to see how I do it I'll put up the link and then you'll be able to go to another recipe for beef mince pie where I show you the process of making the pastry however for today we're not going to go through back pastries in the dish ready this is ready to go honey covered so all of the juices are dripping down off of this so get hot be careful and that's looking good so now my veg this and now we've got the mushroom juice as much as we're laying in so we're going to pour that in just a little bit about don't too much let make it to liquidate good so I'm going to I think I will add the rest today put that back on the stove now bring it to the boil just cook that through now if I was following the recipe in this book here at this point I would be adding the stock and I would lean out bring it to the boil cooking it for 10 minutes but I'm going to fold it very carefully our white sauce reward made it very carefully chosen this one because cream is lovely yes of course it is but it's not very good for your waistline so this way on it's not too fattening by sticking girl that's folding you nicely and then I need to pull that in and bring it back up to four minutes right I was looking oh it smells good looking good so now I'm just gonna scoop this out and pop it into my pastry base over here we're ready to go so we're gonna put it through the stick coz there's quite a bit from lovely lovely juices now we'll use these and I shall use these for my gravy that will not be wasted but just so it's not too soggy it doesn't make the pastry base to subby looking good that's sad but we will sew on a bit of moisture so you don't want to waste what lovely greatly so there you are there we have our lovely chicken pie just about to top it with the pastry it's quite deep pie dish this one so therefore it might flag slightly in the middle but it still tastes good okay we need to spacer I'm gonna put down 118 for 25 minutes if you just look in there I don't get winning any awards on presentation because they've crumbled away here but ain't gonna taste awesome he's also stung a bit cuz the pastry dish is a little bit low but hey it doesn't matter so we're ready now 25 minutes 180 over here if this is all of the gravy that was left that is just going to make awesome gravy in it um of course you could freeze it down and have it as a base to stop for other things that you might want to make stupid things that we've been having ly gravy so we're going to stir those up in 25 minutes with some mashed potato some carrots some butternut squash under leaves in for 12 - time and taste and swing by as our pilot in birdie actually had 30 minutes in yen and I wanted to keep it installing a bit longer maybe the page isn't ready all you can do is put a cup some baking paper and pop it over the pie and then pin it down with your with this spacer here I'm so unhappy no that's that's a really good tip it works really well well here we are guys I know what you're thinking I must have the best job in the world tasting all these delicious foods you can't believe it can you someone's got to do it might as well be me anyway there we are and lovely looking new as you can see there's not gonna be the lovely I mean it's just as course it is what else can I say except you know where to go for lab videos cooking halogen jobs home Hill Darren 33 code or UK thanks very much for watching catch again well