Ingredients
Prep time: 15 min
Bake time: 25 min
Serves: 4-5
- 1 sheet of ready-made puff pastry
- 3 rashers, cut into small pieces
- 4 chicken breasts cubed
- 50g butter
- 1 leek thinly sliced
- 150g mushrooms whole or halved
- 1 garlic clove crushed
- 1 tbsp flour
- 200ml chicken stock
- 150ml milk
- 100ml fresh cream
- 1 tsp Dijon mustard
- 1 bay leaf (optional)
- 30g fresh parsley finely chopped
- Salt and freshly ground pepper
- 1 egg beaten, for the pastry glaze
Method
- Preheat the oven to 200C/180C/gas 6.
- Use a frying pan to fry the rashers until golden and set aside.
- Season the chicken cubes with salt and pepper. Melt 25g butter in a frying pan and fry the chicken for 6-7 minutes on each side until fully cooked and set aside.
- Add the leek, mushroom and garlic to the same pan with the remaining 25g butter and cook on a medium heat until softened for 3-4 minutes.
- Return the rashers and chicken to the vegetables in the pan. Add the flour and combine it with the ingredients.
- Pour in the stock, milk, cream, mustard and bay leaf, stir and bring to a light simmer. Add the parsley. Season to taste with salt and pepper.
- Pour the pie filling into an oven proof dish. Roll the pastry out large enough to cover the top of the dish.
- Lay a strip of pastry along the lip of the dish and wash with the egg glaze. Place the pastry on top and seal together with a fork. Pierce with a knife to let the steam out and egg wash all over.
- Bake for 25-30 minutes until golden.
Tip: Allow the pie filling to cool a little before adding the pastry lid. The steam from the filling can cause the pastry to flop making it 20. difficult to work with.
