(Recipe - Chicken Pie)

Ingredients	375g/12oz shortcrust pastry 375g/12oz puff pastry 1 egg (lightly beaten) 1 tablespoon olive oil 2 leeks finely chopped 2 1/4lb (1Kg) chicken thighs, diced into approx 3/4inch(2cm) cubes. 450 ml (1 pint) chicken stock 200 ml dry white wine 225 g (8oz) small button mushrooms - halved 3 tablespoons chopped parsley 2 tablespoons cornflour 4 tablespoons water Salt and Pepper to taste

Equipment	1 Large Saucepan 1 Ovenproof dish

Method	1. Heat the oil in the saucepan, then cook the leeks over a medium high heat for about 3 minutes or until soft. 2. Add the chicken, stock and wine. 3. Simmer uncovered for 45 minutes or until tender. 4. Add the mushrooms and parsley and cook for a further 5 minutes. 5. Add the salt and pepper. 6. Mix the cornflour with the water and mix to a smooth paste. 7. Add to the Saucepan and stir until it boils and thickens. 8. Leave to cool. 9. Pre-heat the oven to 180C/350F or gas mark 4. 10. Roll the shortcrust pastry onto a floured surface to about 1/8 inch (3mm) 11. Line the ovenproof dish with the pastry. 12. Spoon the mixture into the ovenproof dish. 13. Roll the puff pastry onto a floured surface to about 1/8 inch (3mm) 14. Place the pastry onto the ovenproof dish, covering all the meat. 15. Brush the pastry with the egg, and make a slit in the top. 16. Bake for 20 minutes or until brown.

Serve the pie with broccoli, carrots and new potatoes, for a nice varied meal.