Freezer-Stash Chicken and Leek Pie Filling

Ingredients

• 1 kilogram chicken thigh fillets, diced
• 60 gram butter
• 2 piece leek, sliced and washed
• 3 piece bacon rashers, chopped
• 2 piece celery stalk, diced
• 2 clove garlic, crushed
• 1/3 cup plain flour
• 500 millilitre chicken stock
• 200 millilitre thickened cream
• 1 tablespoon dijon mustard
• 1 cup frozen peas

Instructions

1. 1Melt half the butter in a large pot over medium-high heat and brown the chicken in two batches, 4 minutes per batch; set aside on a plate.
2. 2Melt the remaining butter in the pot and cook the leek, bacon and celery for 6 minutes until soft.
3. 3Add the garlic and flour and stir for 1 minute.
4. 4Pour in the stock gradually, stirring until the sauce is smooth.
5. 5Return the chicken to the pot and simmer gently for 15 minutes.
6. 6Stir in the cream, mustard and peas and simmer for 5 minutes until thick.
7. 7Season with salt and pepper. Cool fully, then freeze in foil trays or containers for up to 3 months; thaw overnight, top with puff pastry and bake at 200°C for 25 minutes for an easy pie.