Chicken Pot Pie, Leek and Mushroom

Recipe courtesy of Lenard’s

Ingredients

• 4 Lenard’s chicken thigh fillets, cut into bite-size pieces
• 400g field mushrooms, thickly chopped
• 1 onion, halved and sliced
• 2 leeks, sliced (white and pale green parts only)
• 75ml dry white wine
• 50ml cream
• 1 can cream of chicken soup
• 1/2 teaspoon dried sage
• 1/4 cup parsley, freshly chopped
• 50g tasty cheese, shredded
• salt and pepper to taste
• 1 sheet puff pastry
• 1 egg, beaten for glazing

Method

1. Melt butter in pan and cook off chicken over medium heat.  Put chicken aside and lightly saute the leeks and onion for a couple of minutes before adding the field mushrooms and cooking until soft.
2. Add the wine, cream and soup and simmer, stirring for a further couple of minutes.  Add cheese, sage and parsley and mix in the chicken.  Season to taste, simmer, stirring for a further 10 minutes until the sauce starts to thicken.
3. Transfer pie mixture into a small casserole dish, allow to cool.  Cover dish with puff pastry.  Crimp the edges and glaze with egg.  Cook in a pre-heated oven on 200C for approx 30 minutes or until golden brown.
4. For presentation, this dish can also look great separated into individual serve ramekins or pots with their own individual pastry lids.