50g Leek, chopped fine
25g Onions, chopped fine
50g Mushroom, diced
50g Carrot cubes
50g Potato cubes
600g Chiken, roughly cubed
250ml Ale
250ml Chicken/vegetable stock
20ml Vegetable oil
Salt and pepper to test
Pastry to cover pie (Use refined flour dough)
Warm oil on medium flame. Add chicken cubes, mushrooms, carrots and potatoes. Brown 10 minutes. Add leek and onions. Cook for 5 minutes. Gradually add stock and ale, stirring without letting it boil. Simmer 15 minutes. When chicken is tender and liquid reduced by half, pour mixture into pie dish. Add pie crust. Brush top of crust with oil.
Decorate : Bake in pre-heated oven at 190OC for 45 minutes or till crust is golden brown (but not less than 30 minutes). Remove from oven. Serv piping hot with vegetables of choice.
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