Who says that even if I like chicken pie, it can't like me back? See, it's even smiling at me!


Basic idea:
1-2 slices of bacon (opt.), sliced thinly
2 leeks, chopped roughly
2 garlic cloves, crushed
2 carrots, chopped finely
2-4 chicken breasts (or whatever), chopped into small pieces
1/2 - 1 tsp. thyme
handful of mushrooms, chopped roughly
2 large handfuls of peas, straight from the freezer
hefty slurge of dry sherry or marsala wine
1 can of condensed cream of mushroom soup
puff pastry

• Preheat oven to 400 F. Heat a little oil over medium heat and throw leeks, garlic, and carrots in (and bacon, if you feel like it); cook for a few minutes while you chop the mushrooms and chicken
  
• Toss in chicken and stir around furiously; sprinkle over thyme; cook, stirring infrequently until the chicken doesn't look super-pink, like it will give you salmonella (you know what I mean), but don't over-do it. Season with salt and pepper to taste.
  
• Throw in mushrooms, peas, sherry/marsala, and soup, stir together and let it simmer away while you roll out the puff pastry to the size of your pan
• When pastry is ready, pour chicken mixture into a 9x13 or similar type baking dish and top with pastry. Cut a vent or two and use any scraps to make pretty or silly designs
• Bake at about 15-25 minutes, or until the top is golden brown. Let it cool 10 min or so, or you'll burn your tongue and it will slide all over the place.
  

Add also small cubed potatoes, celery, turnips, parsnips, etc. Whatever will cook quickly... :)

Accompaniments: Newcastle Brown Ale or Blackthorn Cider for lighter tipplers like Ladybug