Chicken and Leek Pie

🥗Ingredients

• 600gChicken breast
• 3largeLeeks
• 1sheetPuff pastry
• 40gButter
• 2tbspFlour
• 1cupChicken stock
• 1/2cupCream
• 1/2cupWhite wine
• 1tspDijon mustard
• 1wholeEgg

📝Instructions

1. 1

   Poach chicken breasts in stock for 15 minutes until cooked. Shred into large pieces, reserve the stock.

2. 2

   Slice leeks and wash well. Saute in butter until very soft, about 8 minutes.

3. 3

   Sprinkle flour over leeks and stir for 1 minute.

4. 4

   Pour in white wine and cook until reduced by half. Add reserved stock and cream.

5. 5

   Stir in mustard, salt, and pepper. Simmer until thickened. Fold in the chicken. Let cool slightly.

6. 6

   Pour filling into a pie dish. Top with puff pastry, pressing edges to seal. Cut steam vents.

7. 7

   Brush with beaten egg.

8. 8

   Bake at 200C for 25-30 minutes until pastry is puffed and golden.