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Ingredients:
Filling:
•    the leftover chicken 
•    2 x leeks (shredded)
•    200 grams chestnut mushrooms (sliced)
•    1 white onion (sliced)
•    3 cloves of garlic (chopped fine)
•    small bunch of rosemary (cut fine)
Sauce/ Gravy:
•    50 grams unsalted butter
•    50 grams plain flour
•    500 millilitres chicken stock or semi skimmed milk
Pastry:
•    250 grams plain flour 
•    110 grams butter 
•    60 millilitres cold water 
•    1 egg beaten

Method:
1.    First make the pastry, cube the butter and add to a mixing bowl with the flour, rub together using your fingertips to make a breadcrumb consistency. Add the water bit by bit and work the pastry a little more and it will form a ball, once this is done, place in the fridge for 10/15 minutes.
2.    In a large saucepan, add a little oil and the butter then the sliced onion and garlic and cook with no colour on a medium heat for roughly 4 minutes. 
3.    Now add the mushroom, leek and rosemary to the pan and sweat down, the heat of the pan will soften the mushroom and leek so this should take roughly 5 minutes.
4.    Now add the flour to the pan and cook, stirring constantly for about 1 minute. Then take the pan off the heat and add the stock or milk slowly, be careful not to add the milk or stock too fast as the sauce might be too thin, so it's best to stir constantly to see the best consistency of the sauce.
5.    Now add the leftover chicken which can be shredded or cut into cubes. 
6.    Put the pan back on the heat and let the mix come back to a slow simmer, taste to season, a few pinches of salt and white pepper will be needed. 
7.    Heat oven to 200C. 
8.    On a floured surface, roll the pastry to the thickness of a £1 coin. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. 
9.    Spoon your chicken pie mix into the pie dish. 
10.    Then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is golden brown.

Recipe provided by Lewis Ryan of The Packhorse Inn, Moulton for #FoodSavvy Norfolk & Suffolk