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A good solid pie.
Ingredients
Makes 6 servings
- 8 oz shortcrust pastry
- 2 chicken breasts, diced
- 100g ham (left over roast ham is good) or bacon, diced
- 1 leek, sliced
- 100g mushrooms
- ½ pint milk
- ½ chicken or veg stock
- 25g flour
- 25g butter
- Seasoning and herbs
Preparation
Fry the chicken, ham, and mushrooms, until browned.
Saute the leeks in the butter, until soft.
Add the flour to make a roux.
Slowly add the milk and the stock, until you have a nice creamy leek sauce.
Add the chicken/ham/mushroom mixture, and cook for a further 10 minutes. Add seasoning and herbs to taste.
Leave the mixture to cool -- this is the pie filling.
Roll out your pastry, and line 2 pint dish with it. Add the cooled (doesn't matter if it's still a bit warm! Though be careful of food hygiene rules) filling to the dish. Damp the sides of the pie with milk, and roll out the top, and add to the top of the dish.
Use any trimmings to decorate the top of the pie as you wish.
Brush the pastry with milk or beaten egg, and cook at 190 deg C for about 1 hour.
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