Additional Ingredients

	About half a cooked chicken
25 grams	Butter
1	Leek, trimmed, rinsed and sliced
2	rashers smoked streaky bacon snipped into little pieces
1	Leek, chopped
3	sliced mushrooms
2 tbsp	Plain White Flour (Allinson Nature Friendly) heaped tbsp
250 ml	Milk
150 ml	double cream (or use milk)

How to make Chicken Leek and Mushroom Pie

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1. You will need a loose-bottomed 20cm round flan tin or sponge tin.
2. Make the pastry; Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub between your fingertips until the mixture resembles fine breadcrumbs. Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes if possible.
3. Melt the butter in a frying pan and fry the bacon, leeks and mushrooms for 3-4 minutes until just tender but not browned. When soft, add the flour and cook for 1 minute until thickened.
4. Gradually add the milk, stirring well until thickened, before adding the next splash of milk. Place mixture in a bowl to help it cool quickly and add the double cream and chicken, Season to taste.
5. Roll out two thirds of the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 30 minutes.
6. Roll out the remaining pastry to a circle to make a lid the same dimensions as the pie, place on parchment and chill in the fridge.
7. Set the oven to 220°C , 200°C, fan, gas 7
8. Fill the pastry case with the cooled chicken filling. Dampen the edge of the pastry case with a little water, then place the pastry lid on top and press down well.
9. Brush the top of the pie with a little milk of beaten egg to glaze if liked
10. Using the point of a knife cut a cross in the centre of the pie to allow the air to escape.
11. Bake the pie in the hot oven for around 25mins or until golden brown. Serve hot or cold

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