I made chicken and leek pie at the weekend. Having Aidan around means I don’t have as much time to cook as I used to, so I cheated a bit by buying frozen pie dough. I felt guilty for all of about 30 seconds.
Chop up a couple of rashers of bacon and fry in a big pot until all the fat is rendered.
Throw in some cubed chicken, about 3 handfuls or so and brown off for a few minutes.
Chop and wash three leeks and add them to the pot, fry for a few more minutes.
Add some chopped mushrooms, a glob of wholegrain mustard, a squeeze of honey, a dollop of plain yoghurt and a pint of some kind of stock (I actually used an old leek soup sachet I found in the cupboard).
Simmer for a while (30 minutes to an hour), season if necessary, thicken with some flour if necessary (I didn’t need to because the leek soup had seasoning and a thickening agent), and pour into a baking dish of suitable size.
Cover with pastry, make it pretty however you like then bake in the oven until the pastry is golden brown and delicious looking.
It was a big hit with everyone, including Aidan.