Creamy Chicken and Leek Pie

Ingredients

• 800 gram chicken thigh fillets, cut into 3 cm pieces
• 1 tablespoon olive oil
• 40 gram butter
• 2 piece leek, white part only, sliced
• 2 clove garlic
• 1/4 cup plain flour
• 375 millilitre chicken stock
• 150 millilitre thickened cream
• 1 cup frozen peas
• 2 piece puff pastry sheets, thawed
• 1 piece egg, beaten

Instructions

1. 1Heat the oil in a large deep frying pan over medium-high heat. Cook the chicken pieces for 5 minutes until lightly browned, then move to a bowl.
2. 2Melt the butter in the same pan. Add the leek and garlic and cook for 5 minutes until soft.
3. 3Sprinkle in the flour and stir for 1 minute.
4. 4Pour in the stock a little at a time, stirring after each addition, until the sauce is smooth.
5. 5Return the chicken to the pan with the cream and peas. Simmer for 5 minutes, season with salt and pepper, then take off the heat and cool for 10 minutes.
6. 6Preheat the oven to 200°C. Spoon the filling into a 20 x 30 cm baking dish.
7. 7Cover the dish with the pastry sheets, trim the overhang and press the edges down. Cut two slits in the middle and brush all over with beaten egg.
8. 8Bake for 25 minutes until the pastry is puffed and golden. Rest for 5 minutes before serving.