Chicken Pie

Method

• 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

  Tip:

• 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.