Tonight I cooked:

Chicken Pie

Homemade chicken, leek, bacon and mushroom pie.

Ingredients

• 1 packet of short crust pastry. (I cheated out of the hard bit, baby steps!)
• Chicken breast pieces
• 1 leek
• 1/2 onion
• 1/2 packet of bacon cut into little pieces
• Sliced mushrooms
• 1 chicken stock pot (I used those fancy stock jelly things rather than dissolving)
• 1/2 cup milk
• 1 oz plain flour
• 1/2 oz butter and a little oil (vegetable or olive)

Method

1. Cook chicken pieces
2. Saute leek, onion, bacon and mushrooms in the butter and oil. When soft, add flour.
3. Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
4. Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. If you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
5. Cover with pastry, making a vent in the pie top, and brush with milk.
6. Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden,
   
   (I added some seasoning when I added the chicken stock, the recipe says it doesn't need it but I threw in some herbs to make the chicken even yummier and some salt and ground black pepper. And served with some fresh vegetables.) 

Original recipe from BBC Good Food.