Ingredients 300 gm chicken thigh
6 -8 button mushrooms
1/2 leek (lower white part)
4 clove garlic (crushed)
30 gm butter
2 tbsp. flour
1/3 cup white wine
1/3 cup cream
100 ml chicken stock
2 sheets prepared shortcrust pastry
1 sheet prepared puff pastry
Egg wash (milk and yolk)
Chop the chicken into 2 cm cubes, quarter the mushrooms and slice and wash the leek.
Place the butter into a non stick pan, add the leek and garlic and sweat until soft. Add the chicken and mushrooms and cook until the chicken is lightly brown.
Add the flour to the pan and cook, stirring all the time for a minute, then add the wine, cream and stock.
Continue to cook until mushrooms are tender and chicken is cooked through. Cool and place in the fridge to chill.
Preheat the oven to 200c, use top and bottom element feature if your oven has it.
Grease the pie dishes and sprinkle with breadcrumbs. Line the bottom of the dish with the shortcrust pastry. If the pastry tears or you need to cut and paste to fill gaps brush with the egg wash. Make sure the edge of the pastry has been brushed with the egg wash also.
Spoon the chicken filling into the pastry case, cover with the puff pastry making sure the edges of both pastries have good contact.
Brush with wash and prick some holes in the top, place in the oven for 5 minutes then reduce the oven to 180c and cook for a further 18 minutes.