Chicken and Leek Pie

• Serves: 4 - 6
• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients
• 1 oz (25g) butter
• 2 carrots, diced
• 2 medium leeks, sliced
• 4 oz (100g) button mushrooms
• 1 lb (450g) cooked chicken, cut into slices
• 1 heaped tbsp plain flour
• 3.5 fl oz (100 ml) cider
• 5 fl oz (150 ml) milk
• salt and pepper
• 1 chicken stock cube
• 8 oz (225g) ready made puff pastry

• Method
• Melt the butter in a large frying pan and lightly fry the carrots, leeks and mushrooms for 8 minutes, stirring occasionally
• Add the cooked chicken and fry for a further 2 minutes
• Add the cider, salt and pepper and cook for 5 minutes until the liquid has reduced a little
• Sprinkle the stock cube over the top and stir well
• Now sprinkle the flour over the top, coating the vegetables and chicken. When the flour has 'cooked out', add the milk and stir until the sauce thickens slightly
• Pour into a 1.1 litre (2 pint) pie dish
• Roll out the pastry on a lightly floured surface, large enough to fit the dish
• Cover the pie with the pastry and moisten the edges so the pastry is well sealed
• Use any pastry trimmings to decorate
• Brush with milk to glaze and bake in a pre-heated oven, 200 c/400 f/gas mark 6, for 25 minutes until the pastry is golden brown.