Ingredients:
- 2 tablespoons olive oil.
- 500g chicken thigh fillets, trimmed, chopped.
- 1 leek (white part only), chopped.
- 1 garlic clove, crushed.
- 2 teaspoons fresh thyme leaves.
- 2 medium carrots, peeled, diced.
- 3 celery stalks, trimmed, diced.
- 1 cup frozen sliced beans (or peas or broccoli).
- 250g button mushrooms, quartered.
- 125g can corn kernels, drained.
- 1/2 x 35g packet salt-reduced French onion soup mix (optional).
- 1 1/2 cups chicken stock.
- 1 tablespoon wholegrain mustard.
- 1/3 cup thickened cooking cream and 1/3 cup milk.
- 2 sheets frozen puff pastry.
- 2 tablespoons chopped fresh flat-leaf parsley and/or coriander leaves.
Method:
- Preheat oven to 200°C/180°C. Grease a 6cm deep, 6-cup capacity round ovenproof dish.
- Heat oil and butter in a large frying pan over medium-high heat. Add leeks, garlic, and mushrooms. Cook, stirring, for 3 to 4 minutes or until mushrooms are golden and tender.
- Add flour and thyme. Cook, stirring, for 1 minute. Gradually stir in milk and cream until sauce is smooth. Add carrots, celery, corn, soup, stock, and mustard. Cook, stirring, for 5-10 minutes or until mixture boils and thickens. Stir in chicken and beans. Cool for 10 minutes.
- Spoon chicken mixture into prepared dish. Place pastry over filling, trimming to fit dish.
- Press edge with a fork to seal. Brush pastry with egg. Cut two small slits in top of pastry.
- Bake for 20 to 25 minutes or until pastry is puffed and golden.
- Serve on a plate with steamed asparagus or salad of choice.
Matt Rush