Chicken and Leek Pie

Chicken and leek makes a perfect combination. This is a fast weeknights and low fat version.

Ingredients

3 pieces of chicken thigh fillets, cubed

3 large leeks, sliced

2 cloves of garlic, finely chopped

2 potatoes, peeled and cubed

200g button mushrooms

200ml of reduced fat evaporated milk (use cream if you must)

A few sprigs of thyme or use dried ones

1 tbsp of flour

Salt and Pepper

1 piece of frozen puff pastry

2 tbsp cooking oil

Method

1.          Preheat oven to 180°C.

2.          Heat oil in pan.

3.          Sauté garlic and leeks.

4.          Coat chicken in flour, add into the pan.

5.          Sear chicken pieces.

6.          Add in evaporated milk, potatoes and mushrooms.

7.          Add thyme, salt and pepper to taste.

8.          Cook until the sauce thickens.

9.          Pour into baking dish.

10.      Top with puff pastry. Brush top with a bit of the milk. Sprinkle some sesame seeds on the pastry (I used nigella seeds).

11.      Bake in oven for 15mins until the pastry is golden.