Chicken & Leek Pie with Simply Stir Mushroom

Ingredients for 4

• 1 tbsp of oil
• 4 skinless, boneless chicken breasts chopped into chunks
• 2 leeks, sliced
• 2 pouches of Philadelphia Simply Stir Mushroom
• 1 pack ready roll puff pastry, defrosted
• 1 egg, beaten
•  serve with 200 g peas and 200 g carrots
•  Equipment - 2 small pie dishes, or one medium pie dish

Instructions

1Step

In a frying pan lightly fry the chicken and leek in the oil for 3-4 minutes until the chicken is almost cooked through and the leeks are soft.

2Step

Add the contents of the Simply Stir pouches and stir through. Remove from the heat.

3Step

Divide the mixture between two small pie dishes into one medium sized pie dish.

4Step

Cut two small rectangles of pastry slightly bigger than the sides of the dishes (or one big one). Cut one rectangle of pastry slightly bigger than the sides of the dish. Set aside. Egg wash to top the edges of the pie dish and top the pastry. Trim the edges so that they don’t overhang. Brush egg wash over the rest of the surface and make two small holes for the steam to escape when cooking.

5Step

Place in the refrigerator for at least 30 minutes to chill.

6Step

When ready to cook, pre-heat an oven to 220 °C/ 425 °F/ Gas 7 - bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve. Works really well with peas and carrots.