Chicken Pie

Chicken and Mushroom Pie

This family favourite is simple and inexpensive. 

As ever, I've used chicken thighs with added leek and mushrooms, but you could add whatever you like; Boiled ham with the chicken creates a prefect combination.

Method: Score the chicken thighs deeply, two or three times. Season with salt and pepper and a good drizzle of olive oil. Pop in the oven and cook until the juices run clear; the skin should be crispy and golden. When cooled, remove the skins (this makes a tasty little munch on it's own). Now remove all of the chicken meat and set aside. Take a pan with a little oil and gently fry a generous amount of chopped leeks and mushrooms. When this mixture has reduced, add the chicken back to the pan; turn up the heat a little and mix through a tin of Campbell's Condensed Mushroom Soup. If the mixture appears dry, just add some water. Transfer the ingredients from the pan to an oven dish, or two.

Take some premade puff pastry; roll-out and cut to the size of the oven dish; place it over the top of the chicken mix and crimp the edges. Brush with egg and place in the oven on a medium heat until the pasty becomes golden. Serve with mash or chips and some veg of choice.

Cost: I started with about 1.5Kg of chicken thighs, a tub of mushrooms, two leeks, pastry and the soup. This should give you about six portions at about £1.25 a head. Add a few pence for your accompaniment.