Ingredients
- 2 tablespoons olive oil
- 30 grams butter
- 1 leek (trimmed finely sliced)
- 1 brown onion (finely chopped)
- 250 grams mushrooms (fresh, quartered)
- 50 grams bacon (2 rashers rind removed coarsely chopped)
- 600 grams boneless chicken thighs (about 6 thighs trimmed cut into 2cm pieces)
- 80 ml white wine (1/3 cup)
- 1 tablespoon mustard (seeded mustard)
- 1 tablespoon all-purpose (plain)
- 200 ml heavy cream (thickened cream)
- 2 tablespoons thyme leaves (fresh chopped)
- 1/2 cup chopped parsley
- 1 sheet (170 gram) puff pastry (frozen, thawed)
- 1 large egg (lightly beaten)
How to Make
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Step 1: Preheat oven to 200C (180C fan forced).
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Step 2: Heat oil and butter in a large frying pan over medium-high heat until butter is foaming and then add the leek and onion and cook stirring often, for 4 minutes until softened.
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Step 3: Add the garlic, mushrooms, bacon and chicken to the leek mixture and cook for 5 to 6 minutes or until chicken is golden and then add the wine and simmer for 2 minutes or until the liquid is reduced.
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Step 4: Stir through the mustard and sprinkle over the flour and stir for 2 minutes, to coat and the add the cream, thyme and parsley.
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Step 5: Season and cook, stirring constantly for 2 to 3 minutes or until the sauce thickens.
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Step 6: Transfer the chicken mixture to a pie dish and cover with pastry, trimming any excess.
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Step 7: Use a fork to press the pastry to seal and then use a knife to make a small cross in the centre of the pastry.
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Step 8: Lightly brush the pastry with egg.
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Step 9: Cook for 30-40 minutes or until puffed and golden.
We hope you enjoy this recipe!
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