Chicken and Leek Pie

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preparation time:

25 minutes

cooking time:

35 Minutes

serves

difficulty:

A LITTLE DIFFICULT

kitchen tools needed for this recipe

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Chef Knife

Ingredients

500g Ready Made puff pastry, plus a little flour for dusting

2 Chicken Breasts

1 Small Leek

200g of Mushrooms

3 Tablespoons of frozen peas

6 Tablespoons of double cream

1 Teaspoon of Dijon mustard

1 egg, beaten

oil, for brushing

Chef's Tip

Always wash your hands very well before cooking or baking.

Search for how to score the pastry to make pie crust patterns when it's cooked!

Serve with steamed vegetables.

Method

STEP 1

Ask a grown-up helper to turn the oven on to 180°C, and get out a suitable pie dish.

STEP 2

Roll out the pastry on a floured surface and trim it to make a rectangle about that will fit on the top of your pie dish. You can make slices in the pastry to make a pattern if you want!

STEP 4

Slice the chicken into strips, then into chunks. Using a large saucepan, fry the chicken until it's cooked, then take it out the pan and set aside.

STEP 5

Slice your leek into thin slices, and slice your mushrooms too.

Add them to the pan and fry on a medium heat until cooked. Add your peas and stir.

STEP 6

Add the mustard and cream into the pan. When the cream is hot, turn off the heat.

STEP 7

Carefully pour the filling into your pie dish, and lay the pastry on the top.

STEP 8

Brush the pastry with the beaten egg. Ask your grown-up helper to put the pie in the oven for 35 minutes or until the pastry is brown and the filling bubbles.

Serve!

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