Chicken and leek pie

Tender chicken and leeks in a creamy mustard sauce under a crisp puff pastry lid.

Ingredients

• 600 g Chicken thighs, boneless, cut into chunks
• 3 Leeks, sliced
• 150 g Mushrooms, sliced
• 40 g Butter
• 30 g Plain flour
• 1 Chicken stock cubes, made up with 400ml hot water
• 150 ml Milk
• 5 g English mustard
• 15 g Fresh parsley, chopped
• 15 ml Vegetable oil
• 1 g Black pepper
• 320 g All-butter puff pastry, ready-rolled
• 1 Eggs, beaten, to glaze

Method

1. Heat the oil in a large pan and brown the chicken for 6 minutes, then lift it out onto a plate.
2. Melt the butter in the same pan and soften the leeks and mushrooms for 8 minutes.
3. Stir in the flour and mustard, then gradually add the stock and milk, stirring until smooth. Return the chicken and simmer for 15 minutes until the sauce is thick.
4. Stir in the parsley and pepper and let the filling cool for 10 minutes while you heat the oven to 200°C (180°C fan).
5. Tip the filling into a pie dish, lay the pastry over the top, trim and crimp the edges, cut a small slit in the middle and brush with egg.
6. Bake for 25 to 30 minutes until the pastry is deep golden and puffed.