Chicken Pie
I will be adding some pictures shortly
Serves 4
Ingredients:
Splash of Olive Oil
1 Carrot
1 Medium Onion
1 Leek
2 Garlic Cloves
500g Chicken (you could also use leftovers from a roast chicken)
1 Pint of Chicken Stock
500g Puff Pastry
2 tablespoons Plain Flour
a little Milk
Method:
Preheat your oven to 220c, then dice up all of your vegetables (you can make it a little chunkier if you prefer) and finely chop the garlic. Heat a large pan on a medium to low heat and add the olive oil, then all of the veg and sweat off gently for 10 minutes.
While the veg is sweating off you can get the chicken ready by chopping it up into chunks. Then you need to add the flour to the pan(this will thicken up the sauce) give it a stir to mix it all in and then add the chicken and continue to cook for 5 minutes. After that, add the chicken stock, bring to the boil and then simmer for a further 5 minutes or until it reaches the right consistency.
Roll out half of your puff pastry and then place it into your lightly floured dish and brush some milk around the edge to help the lid stick. With the other half you need to roll it out and then lightly score it (this will help it to puff up). Then once you have poured the mixture into the dish you can place the pastry lid on top, squeeze it together around the edges and then brush the top with some milk. Once all that is done you will just need to place it directly on the bottom of the oven for 40-45 minutes. Placing it directly on the bottom of the oven ensures you don’t get a soggy bottom 
