Lovely winter recipe, just perfect for a cold night.
600g chicken thigh fillets, skin removed and fat trimmed
2 tbs olive oil
2 leeks, cut in half lengthwise, then sliced into 1cm slices
1 tsp crushed garlic
1 medium potato, peeled and diced into 1cm cubes
About 12 button mushrooms, sliced thickly
1 cup chicken stock
1/4 cup dry white wine
2 tsp flour
2 tsp water
1/2 cup thickened cream
1 sheet frozen ready-rolled puff pastry
Dice the chicken, heat half the olive oil in a pan and cook till browned and almost cooked through. Set aside. Heat the remaining oil and cook the leeks, potato and garlic until the leeks begin to soften. Add mushrooms and cook for a further 2-3 minutes. Add the stock and wine and bring to the boil. Mix flour and water together and add to the pan, mixing well. Bring to the boil once more, stirring to ensure no lumps form, then reduce heat and simmer for 10-15 minutes. The liquid should be reduced and quite thick by this time – if not, simmer a bit longer. Add the cream and stir through, then transfer the mixture to a deep pie dish. Cover with the defrosted pastry and trim to fit. Cut vents in the pastry, crimp the edges, and brush with milk or beaten egg. Optional: sprinkle 1-2 tsp poppy seeds over the pastry.
Bake at 200C for 25-35 minutes, until pastry is golden brown.
If you want to reduce calories in this recipe, substitute light evaporated milk for the cream, halve the oil and use a non-stick pan. You could also leave out the wine and use extra stock or water, but the flavour will change slightly.