Chicken & Leek Pot Pie

• Chicken thigh(700 g)
• Leek(2)
• Onion(1)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(3 tbsp)
• Chicken Broth(300 ml)
• Heavy cream(120 ml)
• Thyme(1 tsp)
• Bay leaf(1)
• Dijon Mustard(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Preheat the oven to 200°C. Trim and slice {Leek}, dice {Onion}, finely chop {Garlic}, and cut {Chicken thigh} into rough bite-size pieces. Season the chicken with {Salt} and {Black pepper}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep frying pan or saucepan over medium-high heat. Add the chicken and cook until lightly golden in places but not fully cooked through, 5–6 minutes. Transfer to a plate.

   ~6 min

3. 3

   In the same pan, add {Onion} and {Leek}. Cook until softened and glossy, 8 minutes, then stir in {Garlic}, {Thyme}, and {Bay leaf} for 1 minute. Sprinkle over {Flour} and stir well for 1 minute to coat the vegetables.

   ~10 min

4. 4

   Gradually pour in {Chicken Stock}, stirring constantly until smooth, then add {Heavy cream} and {Dijon Mustard}. Return the chicken and any juices to the pan. Simmer gently for 10 minutes until the sauce is thick and creamy enough to hold the chicken and leeks in a cohesive filling. Remove {Bay leaf}.

   ~10 min

5. 5

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

   ~10 min

6. 6

   Bake for 25 minutes until the pastry is puffed and golden-brown and the filling is bubbling up at the edges. Rest for 5 minutes before serving.

   ~30 min