(for two)

2 Chicken legs (or breasts)
110g (4 oz.) Mushrooms
30g (1 oz.) Butter
30 (1 oz.) Flour
125 ml. (4 oz.) Cream
4 small or 2 large Scallops
110 (4 oz.) Puff Pastry

Put the chicken pieces in a pot and cover with water.
Bring to the boil and simmer gently for about 25 mts. until cooked through.
Drain the chicken out of the stock and continue to boil this until reduced by a about a half.
Remove all the skin from the chicken and take it off the bone.
(This is best done while the chicken is still warm- wear rubber gloves to protect your hands) and chop into rough pieces.
Melt the butter in a pot and fry the sliced mushrooms in this until soft.
Stir in the flour, and then about 175 ml (6 oz.) of the reduced stock.
Cook these together to make a sauce then add in the cream. Bring back to the boil and taste, season with salt and pepper.
Cut each of the scallops into 2 or 3 pieces. Mix the chopped chicken with the mushroom sauce and then stir in the scallops.
Pour this mixture into a pie dish, moisten the edges and roll out the pastry and use to cover the top. Paint with some egg wash and cook at 180C, 350F, Gas 4 for 25 to 30 mts. until nice and golden at the top.