Ingredients:
2 medium sized chicken breasts - diced
2 small leeks - sliced
5 large closed cup mushrooms - cleaned and each cut into 6-8 large pieces
1/2 pt vegetable stock (I used one stock cube)
1/2 tsp plain flour
1 pack ready rolled short-crust pastry
1 egg - beaten
Splash of sunflower oil
Method:
Cook the chicken in the oil for a few minutes to seal all sides
Add the leeks to the pan to soften
Add in the stock, bring up to the boil and then turn down to simmer for 10 minutes
Add the mushrooms and continue to cook until the stock has reduced down to about half
Sprinkle the flour into the pan, stir well and cook for another couple of minutes
Remove from the heat and allow to cool for a few minutes
Line a pie dish with just over half of the pastry (I usually roll it out slightly to make it a little bit thinner)
Add in the filling and then brush the edges of the pastry with the beaten egg so that the lid will stick
Cover with a pastry lid
Cut a couple of small holes in the lid to allow steam to escape
Brush the pastry lid with beaten egg
Cook at 170 degrees for 15-18 minutes until the pastry is golden brown
Serves two
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