Chicken, Mushroom and Leek Pie

S has become somewhat of a show-off :-) . She made this and sent pictures just as I was posting an Okra recipe.  That has gone into the draft folder for a while.  This looked super delicious.

Vegetarians : The recipe can be adapted to a vegetarian dish - the filling can be totally different - just substitute the chicken for Spinach, mushroom and corn or leek for a great combination. And modify cooking of sauce accordingly.

Adapted from Nigel Slater's recipe on BBC Foods

Ingredients

• Chicken breast -1
• Peppercorns - 5
• Onion, chopped -1
  
  Bay leaf (dried, use fresh if available) -1
• Milk (enough to cover chicken pieces)
• Butter - 10 gms
• Leek, sliced into ½ inch discs -1
  
  Mushrooms - few - cut into quarters
• Plain flour - 3 tbsp
• Dijon mustard - 3 tsp
• Puff pastry - 500 gms pack
• Egg, beaten, for glazing - 1
• Cheddar, grated, for topping
  
  Take a saucepan. Add chicken, pepper corns, onions, bay leaf. Cover with milk
  Bring to boil, and simmer till chicken is cooked ( approx 25 mins)
  Melt butter, add slice leeks allow to soften.  Followed by mushrooms
  Once the chicken is cooked, remove from milk, flake the meat into the pan with the leeks and mushrooms.
  Add flour and cook for two minutes before adding milk through a sieve to remove peppercorns, bay leaf.
  Add the Dijon mustard. Stir continuously to make a thick sauce.
  Pre-heat the oven to 200C /400F
  Roll our sheets of puff pastry to a round shape at a coin thickness.
  Lay the filling one one sheet and then cover with second sheet and crimp the edges
  Brush the pie with beaten egg and sprinkle grated Cheddar cheese on top
  Bake for 35-45 minutes
  
  

1. 

   
   Enjoy !