Chicken, leek and mushroom pie

This is an easy, tasty meal. It's a great feed a crowd staple and bringing out a golden, home made pie always looks impressive. 

Ingredients 

2 large or 3 small chicken breasts

2-3 slices bacon - chopped into small pieces

1 large leek - chopped

5 or 6 button mushrooms - chopped into large chunks

1/2 red pepper - chopped into small dice

50g butter

1/4 cup plain flour 

1 1/2 cups milk approx - add more if sauce is too thick

Large handful fresh sage - finely chopped or 1tsp dried sage

4 sheets ready rolled flaky pastry

Lightly beaten egg (to brush on pastry lid)

Method

Place chicken in a baking paper lined roasting dish, cover with tin foil and bake at 180C for about 20 minutes or until juices run clear. 

Butter a large pie dish and coat with corn meal. Place 2 pastry sheets one on top of the other on a floured surface and roll to fit the dish. Line the pie dish with the pastry. Roll the other two sheets together for the lid and put to one side. 

Melt butter in a large pot or sauté pan 

Add bacon, leeks, mushrooms and red pepper. Cook gently to soften vegetables and cook bacon - about 5 minutes. 

Add flour - stir through to absorb butter and cook gently - about 2 minutes

Remove from heat - add milk and mix through. Place back over heat and stir until smooth and combined. Increase heat and keep stirring until it bubbles. Remove from heat. 

Add sage and season with salt and pepper. 

Chop cooked chicken into chunks and stir through the sauce. 

Spoon the sauce into pastry case. Place lid on pie and press edges together. Trim off excess pastry. Brush pastry with egg wash. 

Place pie in hot oven and bake until golden. 

Allow to cool a little before slicing.