FOR THE FILLING
2 chicken breasts, cooked and cubed
2 leeks, sliced
1 medium onion, chopped (optional)
3oz frozen peas
3oz mushrooms, chopped
2 garlic cloves, minced (or 3tbsp garlic oil)
handful of basil, chopped
Ball of mozzarella, drained, sliced
FOR THE WHITE SAUCE
2oz plain flour
FOR THE PASTRY
7oz butter, cooled, cubed
14oz plain flour.
Pre-heat oven to 200c (gas 6). First off make the pastry. Rub the butter into the flour until it resembles breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough then chill for 30 minutes.
If you are using the garlic then add 3tbsp vegetable oil to a high sided pan over a medium heat along with the garlic, leeks, onion and mushrooms, toss in the oil then fry for 6-7 minutes add the peas and basil. Stir well remove from the heat then set aside. Add the butter to a pan over a low heat until the butter has melted then add the flour and paprika then mix extremely well. Add the milk 1floz at a time while stirring out any lumps until you have a nice thick white sauce. Pour the white sauce into the filling mixture, add the chicken then stir everything together. Place over a medium heat for 2 minutes, season with a good pinch of salt and 1tsp of pepper. Pour into a large pie dish and top with the mozzarella. Roll out the chilled pastry to the thickness of a pound coin. Place on top of the pie filling and tuck it in at the sides and corners and trim the excess. Prick 2-3 little holes in the top to let the steam escape. Cook in the oven on the middle shelf for 25-30 minutes.
Perfect on a winters night to warm the whole family up and give the house that amazing home cooked smell.