Chicken and Leek Pie and Happy Mothers Day

I have just read an article in the paper by Richard Glover, about mothers and all the things we say to our children and I did have a chuckle. I am sure I've said everything he wrote including, ' Eat your greens they will make you big and strong " which really means, if you don't eat your greens you will eat biscuits and go totally hyper at about 8.25pm when I want to watch my show on TV. It did make me ponder the silly things I've said to my children over the years, in relation to food. ( and lots of other subjects )
At 25, 23 and 19 years old, my children like to remind me of these sayings and just quietly,I still say them !
"DON'T open those biscuits you will eat them ! ( looking at me askance, well isn't that why you bought them ? )  DON'T finish all the meat, your brother will want some when he gets home..... (well he isn't here now so too bad ! ) DON'T open that dip I am saving it in case the girls come over for a drink ( No one comes and the dip has to be thrown out 1 month later ) DON'T eat leftover pizza for breakfast it's not good for you ( why was it good for me last night, when you were going out and didn't want to cook ?) there are so many  more and we do have a laugh, I am sure you all have a lot more funny sayings ( would love to hear them ?? )

For all those gorgeous children,who may want to cook for their Mum for a change, this is an easy dish to prepare and she will be so impressed ! Happy Mothers Day to all X


6 chicken thigh fillets
1 large leek
2 cloves garlic, crushed
4 bacon rashers
Butter
1 tablespoon plain flour
1/2 cup chicken stock
1/4  - 1/2 cup cream
Fresh thyme, salt and pepper
Ready made puff pastry or homemade
Sesame seeds for decoration if desired
1 beaten egg for the wash

Preheat oven to 180 C
Wash  and chop the leek finely. Chop the chicken into bite sized pieces.
Chop the bacon coarsely.
In a fry pan, saute the bacon first, for a minute or two, stirring constantly, add the leeks and garlic and continue stirring for another minute. remove from the pan and set aside . Add the chicken pieces and cook until white and just cooked through. Remove from the pan and set aside with the bacon and leeks, same dish is fine.
Add some butter, approx a tablespoon, allow to melt and stir in the flour and mix to a paste, add the stock and blend. Return chicken, bacon, leeks and garlic mix to the pan , add the cream and seasonings and simmer gently for a minute or two. You may add more stock at this point, if you feel the mixture is too dry, or alternatively, cook it for a little longer if you feel it is too wet. This will probably be different each time you cook it depending on the size of the thighs. Allow the mixture to cool completely before assembling the pie.
Arrange the defrosted pastry on the bottom of a greased pie dish or any oven proof dish and fill it with the chicken mixture. Top the mixture with a second sheet, making sure you seal the edges. Brush the top of the pie with an egg wash and sprinkle with sesame seeds,if using. Cook for 30-40 minutes until golden. Let stand for 10 minutes before cutting. Serve with mash and vegetables or a salad !