Chicken Leek Pie

Ingredients

• 2 tablespoons Butter
• 2 Leeks, trimmed and thinly sliced
• 2 Garlic Cloves, minced
• 500g Chicken Breast, diced
• 2 tablespoons Plain Flour
• 300ml Chicken Stock
• 150ml Double Cream
• 1 teaspoon Dijon Mustard
• 1 tablespoon Fresh Thyme Leaves
• 320g Ready-Rolled Puff Pastry
• 1 Egg, beaten
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Melt the butter in a large frying pan over medium heat. Add the sliced leeks and cook gently for 6–8 minutes until softened but not coloured. Stir in the garlic and cook for another minute.
2. Add the diced chicken, season with salt and black pepper, and cook for 5–6 minutes until lightly browned on all sides.
3. Sprinkle over the flour and stir well to coat the chicken and leeks. Gradually pour in the chicken stock while stirring continuously until smooth.
4. Add the double cream, Dijon mustard and thyme. Simmer gently for 5 minutes until the filling becomes thick and creamy. Remove from the heat and allow to cool slightly.
5. Preheat the oven to 200°C (180°C fan). Spoon the filling into a pie dish and cover with the puff pastry, trimming any excess. Press the edges to seal and cut a small steam vent in the centre.
6. Brush the pastry generously with beaten egg and bake for 30–35 minutes until deeply golden, crisp and the filling is bubbling.

instructions_source: editorial-classic