- STEP 1
Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
- STEP 2
Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
- STEP 3
Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
- STEP 4
Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
- STEP 5
Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
- STEP 6
Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
- STEP 7
- STEP 8
With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.