Chicken Leek and Mushroom pie
INGREDIENTS
1 brown onion finely diced
6 large button mushrooms sliced
2 leeks sliced
2 celery stalks finely diced
1 large chicken breast
250g bacon diced
Dried Tarragon (generous sprinkle)
Black pepper
1 cup chicken stock
2 tabs sour cream
30g butter
2 tabs olive oil
2 sheets puff pastry
METHOD
Saute onion, leek, celery and bacon in butter and oil until all vegetables are soft. Add mushrooms and continue cooking until mushrooms are soft. Add chicken breast cut into small cubes and cook through. Add tarragon and pepper and then stock and cook a further 10 minutes on low heat. Turn off heat and stir through sour cream and allow mixture to cool to room temperature.
Spray a ovenproof pie dish with oil and line base with one sheet of pastry. Add cooled filling and top with other pastry sheet. Brush top with egg wash and pierce a steam hole in centre.
Cook for 20 - 30 minutes at 180C or until pastry is crisp and lightly brown and centre is hot. Serve with mashed potato.
Yum!!!
