A Sunday treat for my lovely boyfriend, perfect on a nice cold rainy dark afternoon now the clocks have gone back.
This dish works best with left over roast chicken, but if you don’t have this it still work well with any chicken taken off the bone and either pan fried or oven cooked. Just do this first and add the chicken later. The same goes if you would like to add bacon, cook at the begining and add later.
Start by frying an onion in a little bit of oil along with a leek until they are both nice and soft. Then add roughly 5-8 medium sized mushrooms chopped (or whichever are cheaper/already in the fridge) and let cook on a medium heat for 3-4 minutes. Add a chicken stock cube and the chicken and bacon (if you are using bacon) Stir and add 2 tbsp of plain flour. Slowly start adding milk and keep stirring. You always need more liquid then you think, roughly enough liquid to cover the contents of the pan. I have cheated and bought puff pastry, it is not massively expensive and to make pastry is very time consuming and not always successful! Put the pastry on baking tray, make sure it is roughly the right size for your pie dish and follow the cooking instructions, it will later be added to the top of the pie. Meanwhile put the chicken pie filling into a pie dish/deep sided oven dish. Put the precooked pastry on top and put in the oven at 180 for 10-20 minutes, serve and enjoy!