3 chicken breasts
4 large mushrooms
1 leek
1 pint milk
3 oz butter (for sauce)
2 oz peas (if frozen, defrost first)
2 carrots
2 packages frozen shortcrust pastry or home made
3 ounces flour
2 eggs
2 tablespoons olive oil

1. First fry the chicken breasts until they are brown.

2. Place the chicken on a plate.

3. Then make a white sauce using the flour (3 oz) leave the sauce to cool.

4. Cook the vegetables in boiling water and drain.

5. Mix the vegetables and chopped chicken to the white sauce 6 roll out the pastry and place in a pie dish prick the base of the dish.

7. Then bake in the oven for 10 mins on gas mark 5 (320°F) till it is cooked through then glaze over with the egg and cook again for 5 mins.

8. Take the dish out of the oven and add the chicken mixture.

9. Glaze around the edge of the dish with more egg.

10. Then place a round shape to fit the dish (of pastry on top)

11. Then glaze it with more egg.

12. Place in the oven for 30 mins or until golden on top.

13. Enjoy your pie!

Submitted by: Emma Hayes