Serves 4
1 hr 15 mins
Ingredients
Chicken breasts 3
Chicken stock 800ml
Bay leaves 4
Butter 4 tbsp
Leeks 2
Mushrooms 240g
Garlic 2 cloves
Thyme 6 sprigs
Plain flour 60g
Whole milk 200ml
White wine 100ml
Double cream 200ml
Dijon mustard 1 tbsp
Worcestershire sauce 1.5tbsp
Puff pastry 320g sheet
Egg 1
Method
Pour 800ml of chicken stock into a saucepan and heat to a simmer. Add the chicken breasts and the bay leaves. Put a lid on the saucepan and simmer for 12 minutes. Take the breasts out with tongs and set aside but keep the stock in a jug.
Chop the leeks into slices and the mushrooms into small chunks. Heat the butter in a large saucepan and add the leeks, frying for 2 minutes until softened.
Add the chopped mushrooms and fry for a further 5 minutes.
Crush in the garlic and thyme leaves and stir around for another minute.
Sprinkle over the flour and stir it well into the vegetables.
Gradually pour in the milk, stirring well then add in the wine. Follow with the set aside chicken stock (there should be about 600ml left). Stir well and simmer until the sauce has thickened lightly.
Add the dijon, Worcestershire sauce and salt and pepper to taste. Turn off the heat and then stir in the cream.
Preheat the oven to 200C fan. Use 2 forks to pull apart the poached chicken into chunks and stir into the pie mix.
Pour the mixture into a pie dish and set aside to cool slightly.
Meanwhile, cut out the puff pastry to fit the top of your dish. Using any remainder, cut strips. Brush the edge of the dish with egg and stick the strips down around the lip.
Brush the pastry lip with egg then lay the sheet down on top, crimping the edges. Brush egg over the lid and stab a hole in the centre.
Place in the oven for 20-25 minutes or until the pastry is a lovely golden brown.
Serve, eat and enjoy!