Home made Chicken Pie!

It doesn't look like much in the pictures, but it really is yummy! And you can even use your leftover roast chicken to make it!

Ingredients:

- Vegetable Oil
- 2 small leeks (Or one large onion, it tasted great with either!)
- A handful of mushrooms
- 400g - 600g of leftover roast chicken
- 1 garlic clove (Or you could use garlic powder)
- 100ml of white wine (Optional)
- 50ml Chicken stock
- 150ml of low fat, low calorie cream (Or if you have enough calories, use the normal stuff!)
- A sprig of fresh Tarragon (You can use dried Tarragon also)
- 1 egg (beaten for pastry wash)
- Shortcrust Pastry

Directions:

1. Heat oil in a large frying pan over a medium heat, add leeks and garlic, and cook gently for 5 minutes until softened.

2. Turn the heat up a little and add the mushrooms, and fry for a few minutes. Constantly stir so that the leeks don't burn. (If using dried tarragon, add it now)

3. Add the cooked chicken and stir to combine. Add the wine and cook on a high heat until reduced. Pour in the stock, and then reduce again.

4. Add the cream and tarragon, bring to the boil and simmer for five minutes until thickened, season with salt and pepper and set aside. (The mix should be wet but not sloppy or liquid)

5. Pre-heat the oven to 220 degrees, or gas mark 6 or 7.

6. Cut pastry into two pieces, one slightly bigger than the other and line a pie dish (a quiche dish is ideal). Grease the dish or alternatively use greaseproof paper so that the pie will lift out easily.

7. Fill the pastry lined dish with the chicken mix and roll out the second piece of pastry and place on top.

8. Brush with beaten egg and bake for 30-40 minutes.

Enjoy!