Chicken Mushroom Pots

1 large Chicken Breast cut into small cubes
100g cubed panchetta or bacon
2 medium onions finely chopped
2 cloves garlic crushed
2 carrots cut into small cubes
400g mushrooms chopped
1 celery stick finely sliced
1 tbsp olive oil
1 tbsp butter
2 cups chicken stock
1 small sprig of Thyme
2 bay leaves
1 tbsp flour
100ml fresh cream
1 tsp English Mustard
Salt & Pepper

1 kg Potatoes
100ml fresh cream
2 small eggs
pinch grated nutmeg
1 tsp salt

Peel Potatoes cut into quarters and put in a casserole. Cover with water and add 1 tsp salt.  Bring to boil and then simmer for 20 minutes till cooked.  Drain and mash. Add cream and eggs and beat to have a nice smooth mash.  Grate the nutmeg and add more salt if necessary.  Transfer mixture to piping bag fitted with star nozzle and set aside for later.

Heat oil and butter in a large frying pan.  Add pancetta, garlic, onions, bay leaves and thyme and fry till onions are translucent.  Add flour and stir.  Add chicken pieces and cook briskly.  Add carrots, celery and mushrooms and stir well.  Add chicken stock and stir till a thick sauce forms. Season with salt and pepper and simmer till sauce reduce by half.  Finally add cream and mustard and cook for further 5 minutes. 

Ladle mixture in soup bowls or oven proof individual dishes, pipe potato mash on top and bake in a 200c oven for 25 minutes or until tops are golden.