Chicken, Leek & Mushroom Pot Pie


 Serves 4 – 6

 Ingredients:

  1. 1 tbsp olive oil
  2. 4 chicken breasts, cut into ½-inch pieces
  3. 2 tbsp butter 
  4. 1 medium leek, chopped (about 1-½ cups)
  5. 1 cup sliced mushrooms
  6. 1 tsp marjoram 
  7. 1 tsp thyme 
  8. ½ tsp salt 
  9. ½ tsp black pepper
  10. 1 cup chicken stock
  11. 3 tbsp flour
  12. ½ cup cream
  13. 1 tsp yellow mustard
  14. ⅓ cup grated parmesan cheese 
  15. 1 large, peeled, boiled potato, chopped into pieces
  16. Optional add-ins: bacon bits, small bits of carrots
  17. 1 sheet puff pastry
 Instructions:
  1. Pre-heat oven to 375 degrees.
  2. Heat oil in heavy skillet. Brown chicken breasts.
  3. Add marjoram, thyme, salt, and black pepper in the pan.
  4. Turn down the heat, cook chicken until done, and remove from the pan.
  5. Add butter in the same skillet.
  6. Saute mushrooms and leeks for about 5 minutes.
  7. Cook for a further few minutes.
  8. Mix flour with a little stock till it forms a paste.
  9. Add ½ cup of the rest of the stock little by little.
  10. Then add to the mushroom mix.
  11. While stirring the mix, add the rest of the stock while simmering gently.
  12. When the sauce is reasonably thick, add the cream, mustard, parmesan cheese.
  13. Stir in potatoes and chicken.
  14. Divide mixture into a large pie pan or individual ramekins.
  15. Cover the chicken mix with a pastry layer.
  16. Make slits in a large pie, or a thin slit into each small pie.
  17. Brush with melted butter.
  18. Bake for 30 minutes until the pastry is done.

 Serving suggestions:

Serve with salad.
    Recipe created & tested by Elsa Dixon, Travels with Elsa