SALLY'S RECIPE

Cook a whole chicken or buy a barbecued one and use some of it one way, then use up the remainder this way.

CHICKEN AND LEEK POT PIE

2 tablespoons olive oil

1 cup chopped leek

1 clove garlic, crushed

½ cup diced bacon

2 tablespoons plain flour

1 cup milk

½ cup chicken stock or water

finely ground black pepper and salt to taste

500g (4 cups) shredded and chopped cooked chicken flesh, skin removed

¼ cup finely chopped fresh flat-leaf parsley leaves

1 sheet frozen puff pastry

1 tablespoon milk

Heat the oil in a large heavy frypan and sauté leek  until tender, stir in  garlic and bacon and cook gently. Stir in the flour and cook for one minute, then remove from heat while stirring in the milk and stock. Return to heat and reheat, stirring, until thickening. Season to taste with salt and pepper. Add chicken and parsley and mix well.

Meanwhile preheat oven to 200C. You will need four 1½ cup capacity individual deep pie dishes (or ramekins). Using a ramekin rim as a guide, cut out 4 pastry circles slightly larger than the rim of the dishes. Place dishes on an oven tray. Divide chicken mixture between the dishes. Lightly brush rims of dishes with water, then place pastry rounds over filling. Press edges to secure and brush lightly with milk. Cut a small slit in the top of each pie. Place pies on an oven tray and bake 15-20 minutes or until pastry is golden and filling is hot.

Cool for 5 minutes before serving. Serves 4.