Leek, chicken and mushroom pie
1 whole, pale section only, thinly sliced, washed
2 clove(s), crushed
4 individual, trimmed, quartered
8 whole, (button), quartered
1 cup(s), (250ml)
whole skinless bbq chicken
550 g, bones and skin removed, chopped
fresh flat-leaf parsley
¼ cup(s), finely chopped
1 medium, lightly beaten
reduced-fat puff pastry
145 g, (1 sheet), just thawed
2 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 23cm pie tin with oil.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Add leek, garlic, onion and mushrooms. Cook, stirring, for 5–7 minutes or until softened.
- Combine cornflour and stock in a jug. Add cornflour mixture, chicken and parsley to leek mixture and cook for 2 minutes or until sauce thickens. Spoon chicken mixture into prepared tin.
- Brush the edge of the tin with a little egg. Place pastry over filling and trim the edge. Press edge to seal. Brush top of pastry with remaining egg. Sprinkle with sesame seeds. Bake for 25–30 minutes or until puffed and golden. Serve.