Chicken, Leek & Mushroom Pie

Chicken, Leek & Mushroom Pie

Prep 25 minutes Cook 30 minutes

Serves 6

Ingredients

350gms puff pastry

oil for frying

900gms chicken thigh or breast, cut into chunks

2 cloves of garlic, crushed

1 leek, diced

250 gms mushroom, chopped

50gms butter

1/4 cup of flour

1 tsp nutmeg

1 tsp dijon mustard

2 1/2 cups of milk

salt & pepper

50gms spinach, chopped

1 egg, whisked

mesclun salad to serve

METHOD

Preheat oven to 180°C.

Roll two-thirds of the pastry and fit to a 20cm x 30cm greased pie dish. Trim to fit and leave remaining pastry for a top.

Add oil to a pan over med to high heat. Add chicken and brown. Remove and set aside. Add another drizzle of oil with garlic, leeks, mushrooms and salt. Cook until softened.

In a medium saucepan over medium heat add butter and melt gently. When melted add flour, nutmeg and mustard. Stir using a whisk for a couple of minutes until a roux has formed. Add milk slowly, around quarter to half cup lots while continually whisking. Continue until all milk is added and you have a smooth liquid mixture. Leave and allow to boil stirring every now and then until the sauce has thickened(the thicker the sauce the better the pie will hold together. Remove from heat and season well with salt and pepper.

Add chicken, leek and mushroom mixture and spinach to sauce and combine. Pour into pie dish and brush the edges of the pastry with egg. Cover with a pastry top and crimp together to seal. Brush top of the pie with the remaining egg.

Bake for 25- 30 minutes until pie is golden. Allow to cool slightly and serve with mesclun salad.