Chicken and Leek Pie

Serves 4

Ingredients

600g chicken thigh fillets with the skin off
cold pressed oil of choice
1 tblsp pure butter
1 brown onion, finely diced
1 leek, cut in half lengthwise and then cut into strips
1 tbsp wholegrain mustard (this can be adjusted to suit your taste)
50g plain flour
1 cup homemade chicken or vegetable stock
50ml pure cream
salt and pepper
1 sheet frozen Pampas Butter Puff Pastry, thawed
1 egg
1 tblsp milk
sesame seeds

Method

1. Preheat oven to 180oC. Drizzle a frying pan with a little oil and fry chicken until cooked and golden brown. Set aside to cool slightly. Reserve juices from the pan. When the chicken is cool enough to handle, shred or chop chicken in to pieces and place in a bowl.
2. Melt the butter in the frying pan with the juices from the chicken over a medium heat. Add the onion and leek and cook for approximately 5 minutes or until soft. Stir in mustard and flour and cook over a low heat for 2 minutes, stirring constantly.
3. Slowly whisk in the stock and cream and simmer, stirring occasionally, for 5 minutes or until the sauce has thickened.
4. Stir in the chicken and season to taste with the salt and pepper. Set aside to cool and then refrigerate.
5. Grease a baking dish (this does not need to be pie dish - I used a lasagne dish for mine and it worked perfectly). Spoon the chicken mixture into the dish and drape the puff pastry over the baking dish, pressing firmly on the sides of the dish to seal.
6. Beat egg with the milk to create a pastry wash. Cut some slits into the top of the pastry, brush the top with the wash and sprinkle with sesame seeds.
7. Bake for 50 minutes or until the pastry is golden and puffy. When cooked, set aside to cool slightly before serving.
8. Serve with your favourite seasonal vegies.

Handy Hint

This can easily be made into a Chicken and Vegetable Pie by adding some frozen diced vegies at step 4 and increasing the cream and stock slightly. Don't be afraid to experiment - you really can't go wrong with this dish.