James Martin served up a tasty and comforting chicken and wild mushroom pie for food heaven on Saturday Kitchen.

the ingredients for the rough puff pastry are: 250g plain flour, 250g very cold butter, cut into small cubes, ½ tsp salt and 125ml ice-cold water.

For the pie: 25g butter,1 banana shallot, finely chopped,1 garlic clove, finely sliced, 2 large boneless and skinless chicken breasts, cut into 1cm thick slices, 150g mixed mushrooms, such as chanterelle, girolles and chestnut mushrooms, chestnuts cut into quarters, rest left whole, 50ml Madeira, 150ml chicken stock, 2 tbsp chopped tarragon leaves, 200ml double cream, 2 free-range egg yolks, lightly beaten and sea salt and freshly ground black pepper.