Chicken and leek pie

SERVING SIZE: 6-8

PREP TIME: 40 mins

COOK TIME: 45 mins

TOTAL TIME: 1 hr 25 mins

Preheat oven to 230 degrees Celsius

Large pie dish

Ingredients

1/4 cup olive oil plus extra oil 2 tablespoons for frying onion

1 large brown onion chopped finely

4 teaspoons minced garlic

1 leek finely sliced

1 kg diced boneless chicken thighs

2/3 rd cup plain flour

1 cup white wine

2 cups milk

300 mls light cream

2-3 teaspoons salt to taste

1/2 teaspoon pepper

1 sheet puff pastry thawed

Egg Wash

1 egg , whisked into 2 tablespoons water

Method

In a large frying pan add the oil [2 tablespoons oil] ,onions and leeks and fry gently , till soft ,about 10 minutes add the garlic fry for another minute

Add the chicken and fry till browned and all moisture has evaporated , now set aside

In another saucepan add the 1/4 cup oil , heat and add the flour , stir till thickens and add the milk slowly , making it a paste[roux], then stir in the cream, and the white wine , season with salt and pepper and adjust to taste

Take the chicken mixture and stir it into the roux [paste]taste and adjust the seasonings to taste

Place the mixture into a pie dish and cover with thawed puff pastry sheet and brush with the egg wash

Place in a warm oven and bake for about 45 minutes till top is golden and crispy , serve with a salad