We make a velouté-style sauce for this pie from a butter-and-flour roux base by frying garlic and onion in butter, then adding a combination of white wine, Marsala, chicken stock, mushroom stock and plenty of thyme.
Then it’s finished with some double cream to add richness. Roasted Portobello and chestnut mushrooms and chicken breast are added to the sauce.
Finally, it’s encased in our handmade shortcrust pastry.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).