Chicken & Leek Pie

• Chicken thigh(600 g)
• Leek(2)
• Onion(1)
• Garlic(2 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(3 tbsp)
• Chicken Broth(300 ml)
• Heavy cream(120 ml)
• Thyme(1 tsp)
• Mustard(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Preheat the oven to 200°C. Trim the {Chicken thigh} into bite-size irregular pieces, halve and wash the {Leek}, then slice the white and pale green parts. Finely chop the {Onion} and {Garlic}.

   ~15 min

2. 2

   Heat the {Olive oil} and {Butter} in a large frying pan over medium-high heat. Add the {Chicken thigh}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden but not fully cooked through. Transfer to a plate.

   ~8 min

3. 3

   In the same pan, add the {Onion} and {Leek}. Cook until softened and sweet, then stir in the {Garlic}, {Thyme}, and remaining {Salt} and {Black pepper}. Sprinkle over the {Flour} and stir for 1 minute to coat everything.

   ~8 min

4. 4

   Gradually pour in the {Chicken Stock}, stirring well, then add the {Heavy cream} and {Mustard}. Return the {Chicken thigh} and any juices to the pan. Simmer until the sauce is thick and creamy and the chicken is cooked through.

   ~10 min

5. 5

   Spoon the filling into a baking dish and let it sit for 5 minutes so the pastry stays crisp. Lay the {Puff Pastry} over the top, trim if needed, and crimp the edges. Beat the {Eggs} and brush over the pastry. Cut a small steam hole in the center.

   ~5 min

6. 6

   Bake until the pastry is puffed and golden and the filling is bubbling at the edges. Rest briefly before serving.

   ~19 min