Chicken, Leek And Mushroom Pie On A Plate

Method

1. Cook the chicken breasts gently in covered pan for 15 mins, insert a sharp knife to check that the juices run clear. Leave to cool and save the chicken juices.
2. Pour a little vegetable oil into a non-stick pan and fry the pancetta, chopped leeks and mushrooms until they are soft. Add the parsley, seasoning and moisten with chicken juices and some sauce or stock. Season to taste.
3. Lightly grease a 10inch/25cm oven proof plate.
4. Divide the pastry into two, roll out two circles the size of the plate and line the plate with one of them.
5. Spread half of the leek mixture over the pastry base, cover with a single layer of sliced chicken, then the remaining mixture.
6. Cover with the pastry top, trim and crimp the edges, decorate with the trimmings and brush with beaten egg.
7. Bake for 20 mins at 200°C or Gas Mk 6 for 20 mins, then reduce the heat for a further 10-15 mins to ensure it's cooked right through.
8. Serve with creamy mashed potatoes and peas.