Mint and Tarragon London-Style Chicken and Mushroom Pie with Peas and Potatoes

Method

1. Mix mint and tarragon into the chicken and vegetable mixture in the pot.
2. Preheat oven to 200°C (390°F).
3. In a large pot, cook chicken thighs until browned. Remove and set aside.
4. In the same pot, sauté onion and garlic until softened.
5. Add peas, mushrooms, and cooked chicken. Pour in 4 cups water and bring to a simmer.
6. In a separate bowl, mix flour, salt, and pepper. Cut in cold butter until crumbly. Add milk and mix until dough forms. Knead gently and roll out to fit a pie dish.
7. Place the chicken and vegetable mixture in the pie dish. Cover with the dough, trim edges, and brush with beaten egg. Bake for 25-30 minutes until golden brown.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.