Chicken, Leek and Mushroom Pie

This is good old comfort food, its a real family dinner.

Serves 6

Ingredients

3 large leeks washed and thinly sliced
4 cloves crushed garlic
600 gms boneless chicken thighs cut into 1 inch pieces
300 gms mixed mushrooms
2/3 cup plain flour
3/4 cup chicken stock
1/4 white wine
2 tbs fresh thyme
4 tbls finely chopped parsley
30 gms butter
2 tbs olive oil
salt and pepper to taste
400 gm puff pastry

Directions

Pre heat oven to 180c, heat a large pan add butter and oil and saute the chicken in batches until just brown, transfer to a plate. In the same pan add the leeks and garlic and saute for 7-10 minutes add the mushrooms and cook for 2 minutes or until just soft. Add the flour and cook for 1-2 minutes, add the wine and stock to create a thick sauce, add  the chicken back to the pan along with the thyme and parsley. Season to taste with salt and pepper. Allow the filling to cool before putting into a pie dish. Roll out the pastry to fit the top of your pie dish, place the pastry on top of the cooled filling, tucking in the edges, brush with beaten egg. Make three cuts in the pastry to allow the steam to escape bake in the oven for 40 minutes.

I serve this with a simple green salad