A great way to use up leftover chicken. if you haven't got the remains of a whole chicken then four roasted legs should be enough.For the pastry
2 eggs
1 tbsp cold water
350g plain flour
200g butter
Rub the butter in to the flour until fine breadcrumb texture. Whisk 1 egg with the water. Add to flour and combine to form to ball. Roll out thinly & cover axe and sides of pie dish, leaving enough for the top.
For the filling
Most of the meat off a large roast chicken
About 100ml double cream
3 small leeks, chopped
2 garlic cloves, diced
6 mushrooms, diced
Half pint chicken stock (make from the carcass)
2 tbsp plain flour
75g butter
Fry together the leeks, garlic & mushrooms. Add the butter, then stir in the flour. Cook for a couple of minutes then add stock. Simmer for about 5 minutes then take off the heat and str in the cream. Put the shredded chicken in the lined pie dish and add the vegetables & sauce. Cover with remaining pastry and wash with beaten egg. Bake in oven on about 180C until golden brown - approx 25 mins.