This recipe is great for making double ups, that way you can have chicken stew the one day and then by introducing a couple of extra ingredients you can have pie the next.

Chicken, Ham and Leek Pie

serves 4

• Pre- rolled puff pastry
• 300g Chicken
• 1 Smoked Gammon Steak
• 1 large Leek sliced
• 1 large Onion diced
• 100g Mushrooms sliced
• 500mls Water
• 3tsp Bisto Powder
• 1tsp Cornflour
• Salt and Pepper to taste

1. In a large pan heat a little oil and fry the onion for 5mins.
2. Add the chicken and mushroom and further fry until chicken is browned.
3. Add half the leek, keeping the darker section back for using later and stir for a couple of mins.
4. Add the water, bring to the boil and cook at a simmer for 30mins. Remove from heat.
5. In a cup mix the Bisto and cornflour together with a little water.
6. Slowly add to the stew mix stirring all the time. Your stew should be quite thick, add more Bisto mix/water accordingly.
7. Bring back to the boil and carefully taste and add salt and pepper if needed.
8. Set aside until cool.
9. Once cool, add the remaining uncooked leek and diced gammon to the stew and stir through.
10. Put your mixture into a pie dish and wet the edges.
11.  Carefully unroll the pastry and place over the pie dish, cut according to size leaving around 1/2″ bigger than the dish.
12. Egg or milk wash the top of the pie. Cut a breather hole in the middle of your pie.
13. Cook in a pre-heated oven 190’c, 375’F, Gas mark 5 for around 45mins or until golden.
14. Enjoy.

Next week we shall cook Chilli Con Carne with a twist. For this you shall need, 500g mince, onion, tinned tomatoes, tinned kidney beans, tomato purée, chilli, (ground coriander and cumin optional), beef stock cubes, cheese, milk and wraps.