I have returned, with what is in fact two recipes in one.
The second half is the chicken and leek bit.
We used to strip the meat off a ready roasted chicken and use some, but fried chicken thighs can be quite tasty too.
It is a recipe that can be adjusted to whatever you have in.
Anyway here goes, I hope it works for you and you like it.:
RECIPE FOR THE PIE WITH MUSHROOMS
500g ready-made short-crust pastry
for the pre-baked pastry base and a lid
150g button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
2 tbsp plain flour, plus extra for dusting
200ml chicken stock
1/4 tsp freshly grated nutmeg
1/2 tsp English mustard
freshly ground white pepper
425g cooked chicken (you could fry off chopped chicken thighs)
1 egg yolk, to glaze
Make two or three slits in the top of the pie to allow steam to escape
and then bake in the oven 200°C for 20-25 minutes or until golden-brown on top.
VERSION USING LEEKS INSTEAD OF MUSHROOMS
make a cooked pastry base:
roll out some ready made short-crust pastry
line a greased pie dish with some of it, leaving some for a pie lid later
cover the pastry with a circle of grease proof paper and add baking beans to hold down the pastry
bake the lined pie dish at 200°C for 20 minutes
remove the baking beans and grease proof paper and bake for another 15 minutes.
put to one side
cook ingredients for pie:
chop up a couple pf chicken breasts (chicken thighs as an alternative are tastier)
cook in frying pan in a little oil until cooked through and just lightly browned
put to one side in a bowl
finely chop up an onion
grate a clove of garlic into the onion
cook in a little oil in frying pan until soft and transparent
when cooked add to chicken in bowl
slice up a couple of leeks and cook in frying pan until tender then add to chicken in bowl
put 50g butter in a pan
warm until melted
add 2 tbsp flour to it and stir to combine as a roux
take 300ml of milk, slowly stirring it a bit at a time into the roux to thicken, all the while heating over the stove when that is all added, evenly mixed and thickened add two chicken stock cubes [OXO cubes will do at a pinch] to 200ml boiling water, then slowly add that to the mix, heating all the while, now add quarter of a teaspoon of nutmeg, half a teaspoon of English mustard, quarter of a teaspoon of pepper, half a teaspoon of salt.
combine ingredients and sauce with some dill and thyme and cook through in the pan on the stove top for 15 minutes to get flavours to infuse
pour into pie base, make a lid, decorate and cut slits in it to let steam escape
brush egg wash or milk onto top to help it brown
bake in oven at 200°C for 20 minutes or until pie lid is cooked and nicely browned
allow to cool
heat it up when ready to use
serve with roast or mashed potatoes and some mixed veg, boiled or roasted and gravy of course.
I hope I copied this correctly, but read it right through to check before you start