Chicken Pie

Tonight I am making a delicious chicken pie- sort of a cross between chicken and leek pie and chicken pot pie.  Sure to appeal to everyone in the family!

Ingredients

oil

2 double chicken breasts

1 leek, sliced

2 carrots, peeled and cut into 5mm slices

1/4 cup plain (all purpose) flour

2 1/2 cups milk (I used 2%)

1 cup frozen peas

Dijon mustard (about a tablespoon or to taste)

1/2 cup corn kernels (optional)

salt and pepper

frozen puff or filo pastry (thawed)

1.pan fry the chicken breast until cooked through.  When cooked remove from pan and slice/shred

2. in a large saucepan or saute pan heat oil and add carrots and leek, stirring until cooked (carrots will still be crunch).  Don’t burn the leek

3. add flour to pan and stir.

4. slowly add milk and stir.  Cook, stirring occasionally until sauce is thick

5. stir in dijon mustard to taste

6. remove from heat, add peas and corn.  Season with salt and pepper

7. transfer contents to a pie dish and top with pastry.  If using filo brush each sheet with oil.

8. trim pastry and brush with milk (puff pastry) or oil (filo pastry).

8. cook for about 20 mins in oven at 400 F

Notes: to give the pie a little more flavor you could substitute some of the milk with chicken stock (add the chicken stock first).