Admittedly we cheated using shop bought puff pastry, but hey, it sure is a delicious pie!
What you need:
250g of assorted mushrooms, chopped.
2tbsp olive oil
2 onions (we used red), peeled and chopped.
3 large leeks, chopped.
3 cloves of garlic.
Between 500g – 8oog of diced chicken.
400g of ham cut into pieces.
large knob of butter.
350ml vegetable or chicken stock.
3 tsps of mixed dried herbs.
Puff pastry for topping (we used 2 lots of shop bought).
1 beaten egg (for brushing the pastry).
Let’s do this!
Preheat the over to 200 centigrade / Gas mark 6.
Place the oil in a large saucepan. Fry the onions and leeks for about 10 minutes. Add the garlic just before time up.
Remove vegetables with a slotted spoon and place in a 2.5 litre ovenproof pie dish.
Add the chicken to the saucepan, season and fry until golden. Add the mushrooms and cook for 5 minutes, add the ham. Stir for a couple of minutes then add to the dish and stir with the vegetables.
In another saucepan, melt the butter. Gradually ad the flour, continuously stirring.
Add the stock, and the milk, a little at a time, stirring. Add the dried herbs.
Bring to a gentle boil for 5 minutes. (Taste it, it’s gorgeous – rather like a delicious soup).
Pour contents over the ingredients in the pie dish and mix everything together.
Dust the worktop with flour and roll out the pastry to the shape of the dish, allowing for about an inch for overlapping the edges. We used two lots of shop bought pastry, you may use one depending on the width of the dish used. Make a small hole in the centre and cover the pie dish, brush the pastry with egg.
Bake until the pastry is crispy and golden – around 40 minutes or so.