Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 leek, thinly sliced (use the white section only and discard the dark green tops)
- 2 garlic cloves, finely chopped
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 200 g mushrooms, sliced
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1 tsp chicken stock powder
- 6 sprigs thyme
- 1 cup freshly grated tasty cheese/cheddar
- Salt, to taste
- 1 sheet puff pastry, partially thawed
- 1 egg, whisked
- 1 tsp sesame seeds
- Steamed green vegetables, to serve
Instructions
- Preheat the oven to 220°C/425°F (200°C fan).
- Heat the olive oil in a large skillet on medium heat. Add the leek and cook for 2-4 minutes until softened. Add the garlic and cook for 1 minute.
- Add the chicken and cook for 5-6 minutes, until browned.
- Add the mushrooms and cook for 4-5 minutes, until they soften.
- Add the thickened cream, Dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened.
- Remove from the heat and stir through the cheese. Season to taste with salt.
- Allow the pie filling to cool slightly, remove the thyme stalks and fill four individual pie dishes.
- Cut the pastry into four squares.
- Lay a square of pastry on top of each pie dish and using your fingers, pinch and tuck the pastry around the edge of the dish to seal.
- Brush the egg over the top of the pies and season the pastry with sesame seeds and salt.
- Bake for 20 minutes or until the tops are golden and crunchy.
- Serve with a side of steamed green vegetables.
Notes
MAKE AHEAD
Prepare the pie filling up to 48 hours before use and store in the refrigerator. Follow the recipe from step 8. There is no need to reheat the pie filling before cooking.
LEFTOVERS
Refrigerate for up to 2 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: pie, chicken, chicken and leek, chicken pie
- Method: bake
- Cuisine: British