Chicken pot pie Ingredients15ml (1 tbsp) olive oil60ml (4 tbsp) butter1 large onion, chopped2 celery sticks, sliced1 carrot, peeled and sliced250g button mushrooms, sliced1 potato, peeled and cubed1 bay leaf4 fresh sage leaves, chopped45ml (3 tbsp) cake flour45ml (3 tbsp) white wine5ml (1 tsp) Dijon mustard375-500ml (1-2 cups) chicken stock125ml ( cup) fresh cream4 chicken breast fillets, poached and cubedSalt and pepperScone topping240g (2 cups) cake flour15ml (1 tbsp) baking powder5ml (1 tsp) salt60g butter, cubedSmall bunch fresh parsley, finely chopped150ml milk, plus extra if needed1 large egg, lightly beatenMethodIn a large pot, heat the oil and 15ml (1 tbsp) of the butter, and fry the onion till soft. Add the celery and carrot and fry till softened, then add the mushrooms, potato, bay leaf and sage. Cover with a lid and cook for 10 minutes.Remove the bay leaf. Add the remaining 45ml (3 tbsp) butter to the pan and allow to melt. Add the flour and stir till thickened. Add the wine and mustard, and stir through. Pour in 375ml (1 cups) of stock and stir, adding extra stock if it is too thick. Cook till thickened, then add the cream and chicken, and season. Spoon into individual baking dishes or one large pan.For the topping, sift the flour, baking powder and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the parsley and stir in the milk to bring the dough together. Turn out onto a lightly floured surface and knead gently for 2 minutes. Flatten slightly and cut into one large round or smaller rounds to cover the top of each pie. Brush with egg and bake at 200°C for 10 minutes. Makes one large pie to feed six or six individual pies...