- 3 chicken breasts
- A large pack of mushrooms
- 1 large leek
- 1 onion
- 1 clove of garlic
- 50g of butter (at least)
- 2 tbs of plain flour
- About 300ml of milk
- 200ml chicken stock
- Salt and pepper
- Small handful of parsley
- Shortcrust pasty (ready rolled)
Fry the chicken in oil until it is white. Add the chopped mushrooms. Allow them to cook. Remove it all from the pan and put to one side.
Fry the chopped onion and garlic in more oil. When it is soft, remove and pop in with the chicken.
Now we make our sauce: melt the butter in the saucepan and add the flour. Stir constantly. It turns into a paste. Add the milk gradually - stir all the time. Add the chicken stock. Stir. If it doesn't look particularly thick, add more flour. Keep it simmering until it has thickened a bit. Add the chopped parsley (and season). Pour this over the chicken etc.
Now fry up your leek in plenty of butter. Butter just makes it taste so much better. It takes a few minutes to do so be patient with the leeks!
Pop everything in your pie dish - give it a good stir so that everything is covered nicely - and allow to cool in the fridge for about half an hour.
Whilst it is in the fridge, cut your pasty into a large circle so that it will cover your dish. You can cut shapes out and pop those on top to decorate it if you want! We made an elephant and a dog and some leaves for ours! Now cover the pie dish with the pastry and paint it with a lightly beaten egg - this makes it go a lovely golden brown. Makes sure you cut a few small slits in the top of the pastry so that steam/heat can escape.
Cook for about 20 minutes at 200 degrees.
Eat with asparagus and maybe rice, although we did not do this.
WOOP you just made a pie.