Chicken, leek and mushroom plate pie

PT1H15M

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Ingredients

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1
Preheat the oven to 200°C/gas mark 6
2
In a large saucepan, heat the olive oil over a medium heat. Add the leeks and cook for 1 minute
  • 100g of leek, washed, trimmed and sliced
  • 1 tbsp of olive oil
3
Add the mushrooms and cook for another minute
4
Add the chicken stock and double cream to the pan. Bring to the boil and reduce the liquid until it starts to thicken slightly
  • 27.05ml of chicken stock
  • 300ml of double cream
5
Then, add the cooked chicken pieces and tarragon. Season with salt and pepper and stir thoroughly
6
Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up
7
Cut out the pastry to size - so that covers your dish, and then lay it on top. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish
  • 350g of sheet of puff pastry
8
Brush the beaten egg over the pastry to glaze
  • 1 egg, beaten
9
Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked
10
Remove from the oven and serve immediately
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