1 chicken, all meat removed and diced, carcass reserved for stock
2 leeks, sliced
80g button mushrooms
2 tbsp olive oil
1 lemon, juiced
500ml chicken stock
Salt & pepper
Ready made puff or short crust pastry
1 egg, beaten
Drizzle olive oil and the lemon juice into a frying pan and fry off the chicken meat over a high heat to sear it. Once browned, set it to one side. You may have to fry in batches.
Soften the leeks in the frying pan with the butter, a splash of oil and a pinch of salt. Add in the flour, stirring to coat the leeks and cook out the raw flour. Gradually pour the stock over the leeks, stirring as you go to avoid lumps. Add in the mushrooms and chicken and bubble the mixture for a couple of minutes on a medium high heat with the lid off. Taste for seasoning, then decant the mixture into a pie dish and leave it to cool completely.
Pre-heat the oven to 200ºC
Lay the pastry over the pie dish, trimming off any excess. Crimp around the edges of the dish using your thumbs to seal the lid.
Brush the pastry liberally with the beaten egg. Make a small hole in the centre of the pastry to allow steam to escape.
Bake the pie for 30 minutes or until the pastry is golden brown and the fillings hot.
Enjoy with a side of mash and veg.