Chicken, Leek and Mushroom Pie

Ingredients

• 2 lb boneless skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 medium leeks, sliced
• 8 oz chestnut mushrooms, quartered
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1¼ cups chicken stock
• ½ cup heavy cream
• 1 tbsp wholegrain mustard
• 1 tbsp chopped fresh tarragon
• 14 oz all-butter puff pastry
• 1 large egg, beaten
• Salt and pepper to taste

Method

1. Brown the chicken in the oil in batches over medium-high heat and set it aside.
2. Melt the butter in the same pan and cook the leeks and mushrooms until soft and the mushroom liquid has cooked off, about 8 minutes. Add the garlic for 1 minute.
3. Stir in the flour for 1 minute, then gradually stir in the stock. Return the chicken, cover and simmer until it reaches 165°F, about 15 minutes.
4. Stir in the cream, mustard and tarragon, season well and let the filling cool for 20 minutes so it doesn't melt the pastry.
5. Heat the oven to 400°F. Spoon the filling into a deep pie dish, lay the pastry over, trim and crimp the edges, brush with egg and cut a steam hole.
6. Bake until the pastry is puffed and deep golden, 30 to 35 minutes.

Notes