Chicken pie

Ingredients:

• 1 packet ready rolled puff pastry
• half (approx.) cooked chicken or turkey (with carcass)
• 1 chopped leek (or onion)
• half packet smoked streaky bacon (or substitute with ham)
• 3/4 oz sliced mushroom
• 1 vegetable stock cube, dissolved in 1 cup of water
• 1/2 cup milk
• 1 oz plain flour
• 1/2 oz butter and a little oil

Method:

1. Preheat oven to 200C/400F/Gas 6
   
2. Strip meat off carcass and cut meat into bite-size pieces.
3. Saute leek/onion, bacon/ham and mushrooms in the butter and oil. When soft, add the flour and cook for another minute.
4. Add stock and stir continuously. Then add milk and stir until creamy. If sauce is too thick, add more stock.
   
5. Add chicken and stir through until meat is coated.
   
6. Empty contents into a pie dish and cover with puff pastry, making a vent in the pie top and brush with milk.
   
7. Bake for about 25 minutes or until golden.
   

Notes:

• There is no need for extra seasoning as the stock and the bacon will add a saltiness, however some stock could be substituted with a little white wine.