Calum Franklin Chicken Pancetta and Mushroom Pie recipe on Sunday Brunch

Calum Franklin served up a tasty Chicken Pancetta and Mushroom Pie on Sunday Brunch.

The ingredients are: 800g shortcrust pastry (shop bought), 1ltr fresh chicken stock, 1tbsp English mustard, 150g diced pancetta, 800g chicken thighs (boneless, skinless), 25g tarragon (picked and chopped), 300g chestnut mushrooms, 60g butter, 60g plain flour, 60ml double cream, 3g table salt and 1 egg yolk (for glazing).

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