So easy to make and so tasty!
Prep Time: 12 minutes
Cook Time: 1 hour, 35 minutes
560 g Chicken Thigh fillets, skin off
Salt and Pepper
3 tsp Olive Oil
1 tbsp Butter
1 Brown Onion, finely diced
1 Leek, cut in half lengthwise & then into 1cm strips
1 tbsp wholegrain mustard
50 g Plain Flour
1 cup Chicken Stock
50 mL Thickened Cream
1 sheet Frozen Puff Pastry, thawed
1 Egg, beaten with 1 tbsp milk, to glaze pastry
Sesame Seeds, for sprinkling
200 g Green Beans, trimmed and cooked to serve
Preheat oven to 200°C. Sprinkle chicken with salt and pepper and drizzle with olive oil. Place on large baking tray and roast for 15 minutes. Turn and roast for a further 15 minutes until cooked and golden brown. Set aside to cool slightly and reduce oven temperature to 180°C. Reserve the pan juices. When cool enough to handle, shred chicken into large chunks and place in a bowl.
Melt butter in large heavy saucepan over medium heat. Add onion and leek and cook for 5 minutes or until tender, but not browned. Stir in mustard, then flour and cook over low heat for 2 minutes, stirring constantly. Slowly whisk in chicken stock, cream and pan juices. Simmer, stirring occasionally, for 5 minutes or until sauce thickens. Stir in shredded chicken and season to taste with salt and pepper. Set aside to cool, then refrigerate.
To assemble the pie, spoon the chicken mixture into a greased baking dish. Drape puff pastry over the baking dish and press firmly around the rim to seal. Cut slits into the top, brush with egg and milk wash and garnish with sesame seeds. Bake in oven for 50 minutes or until pastry is golden brown. Set aside to cool slightly before serving.