Chicken and Cheddar Thanksgiving Pie

Peel and chop onions and garlic. Clean mushrooms and chop finely. Heat 25 cl water and dilute with chicken bouillon.

Cut chicken fillets into even cubes and lightly flour. Heat a large frying pan with half the butter and brown the chicken. Season with salt and pepper. Remove chicken cubes when golden.

In the same pan, sauté the onions, garlic and mushrooms with the remaining butter. Pour in the wine, cream, mustard and stock. Season with salt and pepper, then stir and bring to the boil. Lower the heat, add the chicken cubes and simmer on a low heat for 30 minutes; the sauce should have thickened.

Pour the mixture into a dish and leave to cool.

Roll out the puff pastry and cut into 2 discs. Butter and flour a pie tin, and place a disk of pastry in the tin. Spread half the cheddar over the pastry, then add the chicken mixture and cover with the remaining cheddar.  

Cover with the second disc of pastry. Trim off any excess and seal edges well. Use the scraps to decorate the pie, making a small chimney with the tip of a knife. Glaze the pastry with egg yolk. 

Slide the pie into an oven preheated to 392°F for 10 minutes.  

Turn the oven down to 356°F and continue baking for 25 minutes, until the pastry is golden. Serve hot.