Chicken, leek and mushroom pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter/ oil in a large frying pan and fry the bacon until crisp. Add the leeks and mushrooms and cook for 2 minutes until softened.

Step 2

Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Step 3

Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.

Step 4

Meanwhile, preheat the oven to 180C fan

Step 5

Place pastry in the pan (don’t use lining paper), add filling, add pastry on top. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes. OR make pie rolls! Brush the pastry top with the beaten egg.

Step 6

Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.