* 500 g (1 lb 2 oz) Chicken breasts, skin removed
* 150 g (5.5 oz) button mushrooms, quartered
* 2 tablespoons plain Flour
* 1 large Leek, washed and sliced
* 1 clove garlic, peeled ad crushed
* 1 large Onion, peeled and sliced
* ¼ teaspoon Grated Nutmeg
* 2 tablespoons melted Butter
* ¼ cup Chicken Stock
* ¼ cup single Cream
* Handful of freshly chopped parsley
* Sea Salt and freshly ground Black pepper

===Method===
* Melt the Butter in a small pan and stir-fry the garlic for a minutes or so. Use little of it to grease a Pie dish.
* Cube the Chicken 1.5 cm (1/2") cubes
* Season the Flour with Salt, Pepper and Nutmeg and roll the Chicken in the seasoned flour so that it's well coated.
* Arrange the Leeks and Onions in the base of the Pie dish.
* Cover with the Chicken and Mushrooms.
* Pour the remaining Butter and Garlic over the Chicken pieces.
* Mix the Stock and Cream together and pour over the Chicken.
* Roll out the pastry and cover the Pie dish, cut a few slashes in the crust to let air out while it's cooking
* Bake for 1 hour in the middle of the oven.
* Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.
* Remove from the oven and allow to rest for 5 minutes before serving.

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