- 4
- Average
- 20 mins
- 30 mins
- 30 mins
- Average budget
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Ingredients
- Short crust pastry or 2 Sheets store brought shortcrust or puff pastry
- Olive Oil
- 4 Cloves garlic, crushed or finely diced
- 1 leek, finely sliced
- 200 g button mushrooms, sliced
- 400 g chicken breast. Cooked and finely shredded
- 2.5 - 3 Cup chicken stock, warm
- 3/4 Cup milk
- 1-2 tsp wholegrain mustard
- salt and pepper
- 1 egg + 1 Tbsp milk, beaten together
Preparation
Step 1
Heat the oven to 190°C, if not done already. Heat a dash of olive oil in a large saucepan over a medium heat.
Step 2
2. Cook the garlic, mushrooms, and leak for 5 minutes. Add the chicken, stock, milk, mustard, salt and pepper. Bring to a simmer and cook until the sauce thickens (about 10 minutes). Leave to cool for about 10 minutes before transferring to the pie dish.
Step 3
. Roll out half the pastry and press into the bottom of a greased pie dish (I used a 20 cm springform cake tin and it worked wonderfully).
Step 4
Roll out the other half/sheet of pastry and lay over top of the pie, brush with the egg wash and bake for 30 minutes, until the top is golden.