-
Put the chicken breast in a
small pan (it needs to be a small pan so the chicken
poaches in the milk). Add the milk, onion and bay leaf.
Cover with a lid and simmer gently for 15 mins, or
until the chicken is cooked through.
-
Preheat the oven to 200C/180C
Fan/Gas 6.
-
Divide the pastry into two
equal rectangles and carefully roll them out until large
enough to cover the top of two individual pie dishes.
Place the upturned pie dishes on the pastry and cut around
them to make the pie lids. Cut any excess pastry into
strips and press them around the top edge of the pie
dishes (this will help the lids stay in place as the pies
bake). Cut a cross in the middle of the pastry lids and
set aside.
-
Fry the bacon with one squirt
of spray oil in a non-stick pan. When golden-brown, add
the mushrooms and a tablespoon of water. Cook for 2-3
minutes then add the leeks. Cook for about 5 minutes
breaking up the leeks as they soften.
-
Remove the chicken from the
poaching milk. Strain and reserve the milk and chop the
chicken into bite-sized pieces.
-
Stir the chicken into the
vegetables. Add the flour and stir well. Cook for 2
mins, then add the strained poaching milk stirring well
to incorporate. Continue to cook for 2-3 mins, or until
the sauce has thickened just a little. Divide between the
pie dishes.
-
Brush the pastry edges with a
little milk and add the pie lids. Brush all over with more
milk. Bake for 25 minutes, or until the pastry lid is
golden-brown. Serve immediately with steamed broccoli or
salad.
-
Freeze any leftover pastry to
use in other recipes.
-
Bacon medallions are the
leanest cut of bacon, but you can buy regular bacon and
cut off all the fat if you prefer.
-
Button mushrooms keep their
shape well, but you can use other mushrooms if you prefer,
just cut them into chunky pieces rather than slices.
DAILY
DINNERS 
