Chicken, Leek and Mushroom pie

Ingredients:

1Kg Chicken Thigh Chopped (or you can use marylands from the butcher these will be cheaper)

1 Leek Sliced

2 Onions Chopped

3 cloves of crushed garlic

300gm Mushrooms

1 Tbs of butter

1 Tbs Olive Oil

½ Cup of Chicken stock

2 Tbs of Plane Flour

5 Sprigs of Thyme

¼ Cup of White wine

Handful of Chopped Parsley

Two sheets of puff pastry

Method

In a pot Sauté Leek, onion and garlic with butter, Olive oil and salt and pepper till soft, add mushrooms, cook until mushrooms are cooked, you may need to add some more butter.

In a frying pan brown off the chicken in batches then add to the onions and mushrooms.

Deglaze the pan that cooked the chicken with the white wine and pour into the rest of the mix.

Add the Stock, Thyme and Flour (I use a tea strainer to sprinkle the flour so there are no lumps), let the mixture bubble for at least 20 minutes allowing the liquid to thicken and the starch to cook out of the flour add parsley at the end.

Pour mixture into an oven proof dish and place puff pastry on top and then put in the oven for 35 minutes till the pastry is golden brown.  

Serve with green beans.