Chicken, Mushroom & Tarragon Pie

For 30 years, Stephanie Alexander’s ‘The Cook’s Companion’ has shaped Australian kitchens. It’s a cookbook we’ve returned to time again when planning many memorable occasions with family and friends.

With pine mushroom season now here, and the release of the 30th anniversary edition of the book, we’ve taken inspiration from Stephanie’s ‘Chicken in the Pot with Tarragon Cream Sauce’ recipe, adapted here as a rich, savoury pie filling. Made with an assortment of mushrooms, and encased in buttery, housemade puff pastry, the pie comes in an enamel pie dish for you to keep, and serves two generously.

Bake in a hot oven for 20-30 minutes, or until the internal temperature reaches 65 degrees and pastry is puffed and golden.

Available until 3 May.