Chicken, bacon and mushroom pie
A classic winter warmer the family will love.
2tbsp olive oil 4 chicken breasts, cubed 6 rashers smoked bacon, chopped
125g (4oz) chestnut mushrooms, sliced 30g (1oz) butter
30g (1oz) plain flour 150ml (¼pt) milk 1 chicken stock cube 2tbsp freshly chopped parsley
350g (12oz) shortcrust pastry
1 egg, beaten, to glaze You will need:
A 24cm (9½in) pie dish
1 Preheat oven to 220C/ Gas 7. Heat oil in a pan and cook chicken and bacon for 4-5 mins over a medium heat. Add mushrooms, cook for 5 mins, then remove.
2 Melt butter in same pan and add flour. Whisk in milk with 150ml (¼pt) water. Stir in the chicken, bacon, stock and parsley.
3 Roll pastry into two rounds to fit pie dish and line the base with one. Spoon in the filling and top with pastry lid. Crimp edges, decorate with scraps and glaze with egg. Place on a baking sheet and bake for 40 mins or until the pastry is golden. Allow to cool, then cover with clingfilm and freeze.
Defrost and reheat to serve with a mix of your favourite vegetables.