1 sheet short crust pastry
1 sheet puff pastry
500g diced chicken
1 leek – sliced
3 garlic cloves – diced
2 cups button mushrooms – diced
1 cup chicken stock
2 tablespoons corn flour
1/4 cup cream
- Line a pie tin with short crust pastry
- brown chicken in a pan and remove
- add oil and saute leek, garlic and mushrooms
- dissolve corn flour in chicken stock and add to pan with cream
- add chicken back in and set pan aside to cool
- Preheat oven to 200 degrees with a baking tray inside
- once cool, spoon filling into pit base and top the pie with puff pastry
- add holes for moisture, brush with an egg wash and place pie into oven on top of the heated baking tray
- cook for 20-30 minutes until golden
