Chicken and Mushroom Pie

• 700 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ¾ tsp Black pepper
• 1 tbsp Olive oil
• 40 g Unsalted butter
• 2 medium Leek
• 300 g Cremini mushrooms
• 6 sprigs Fresh thyme
• 25 g Plain flour
• 300 ml Chicken stock
• 200 ml Double cream
• 2 tbsp Dijon mustard
• 320 g Puff pastry, all-butter preferred
• 1 Egg

1. Heat the oven to 200°C (390°F). Cut the chicken into bite-size pieces, then season with the salt and pepper.
2. Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken in batches for 4 to 5 minutes per batch until lightly golden, then transfer to a plate.
3. Reduce the heat to medium and add the butter to the pan. Slice and wash the leek well, then cook for 6 to 8 minutes until softened but not coloured.
4. Slice the mushrooms and add them to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
5. Strip the thyme leaves from the sprigs and stir them in. Sprinkle over the flour and cook for 1 minute, stirring, to remove the raw flour taste.
6. Gradually whisk in the chicken stock until smooth, then bring to a gentle simmer. Cook for 3 to 4 minutes until thickened enough to coat the back of a spoon.
7. Lower the heat and stir in the double cream and Dijon mustard. Return the chicken and any resting juices to the pan and warm through for 2 to 3 minutes until the chicken is cooked through and the sauce is creamy.
8. Tip the filling into a baking dish and leave to cool for 10 minutes so the pastry stays flaky. Lightly beat the egg in a small bowl.
9. Lay the puff pastry over the dish and trim to fit, then crimp the edges to seal. Brush the top with the beaten egg and cut a small steam hole in the centre.
10. Bake for 25 minutes until the pastry is puffed and deep golden and the filling is bubbling at the edges. Rest for 5 minutes before serving so the sauce thickens slightly.

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