Chicken and leek pie

• Meat

  • 600 g Chicken breast, fillets

• Produce

  • 1 (500g leek
  • 2 (300g stalks Celery
  • 2 tsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg yolk

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 2 tsp Wholegrain mustard

• Baking & Spices

  • 2 tbsp Plain flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 sheet Puff pastry
  • 2 sheets Shortcrust pastry

• Dairy

  • 40 g Butter
  • 1 cup Cream
  • 1/2 cup Milk

Found on foodtolove.com.au

Description

Ingredients

• 2 cups (500ml) chicken stock
• 600 g chicken breast fillets
• 1 tbsp olive oil
• 40 g butter
• 1 (500g) leek, thinly sliced
• 2 (300g) stalks celery, trimmed, finely chopped
• 2 tbsp plain flour
• 2 tsp fresh thyme leaves
• 1/2 cup (125ml) milk
• 1 cup (250ml) cream
• 2 tsp wholegrain mustard
• 2 sheets shortcrust pastry
• 1 sheet puff pastry
• 1 egg yolk

Directions

• Bring stock to the boil in a medium saucepan. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat and stand chicken in poaching liquid 10 minutes.Remove chicken and chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use.In a medium saucepan, heat oil and butter; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.Preheat oven to 200°C (180°C fan-forced). Oil a 1.5-litre (6-cup) ovenproof dish.Line base and side of dish with shortcrust pastry, trim to fit. Prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case and place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.