Chicken, bacon, mushroom and leek pie

Ingredients

• 2 boned chicken legs, preferably free-range or organic, cut into chunks or strips
• 1 medium leek, sliced
• 2 rashers smoked streaky bacon, cut into small strips
• 6 chestnut mushrooms, quartered
• Sprig of thyme, leaves picked
• ¼ pint fresh chicken stock
• 1 tablespoon corn flour
• 2 tablespoons low fat Greek yoghurt/ crème fraîche
• Salt and pepper to season
• Drizzle of olive oil

Pastry:

• 250g plain flour
• 100g lard, cubed
• A tiny splash milk
• 1 large beaten egg
• Flour for dusting

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Preparation

• Fry the chicken with the bacon in a little drizzle of olive oil over a medium heat until starting to brown and then add the leek, mushrooms and thyme.
• Add the chicken stock.
• In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan. Once the sauce has begun to thicken take off the heat and add the Greek yoghurt/crème fraîche. Place the filling into a pie dish.
• Pastry Lid:
  Lightly flour the work surface and roll out the pastry approximately 0.5cm thick. Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
• Poke a small hole in the centre of the lid to let the steam escape. Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 minutes, or until pastry is golden
• Remove from the oven and let the pie rest for a few minutes before serving.