CHICKEN PIE

SERVES 4 PREP 25 MINS COOK 45 MINS

• 2 sheets frozen shortcrust pastry, thawed

• 60g butter

• 1 leek, sliced thinly

• 200g button mushrooms, sliced thinly

• 2 garlic cloves, crushed

• 2 tbsp plain flour

• 420g can creamy chicken soup • ½ cup chicken stock • 1 barbecued chicken, bones and skin removed, meat sliced thickly

• 1 cup mixed frozen vegetables • 2 sheets puff pastry

• 1 egg, whisked

• 2 tsp sesame seeds • leafy green salad, mashed potato, to serve

1 Preheat oven to 200°C. Lightly grease a 12cm x 20cm rectangle pie dish.

2 Line pie dish with shortcrust pastry, trimming to fit. Bake blind 10 mins. Remove paper and weights. Bake 5 mins.

3 In a large saucepan, melt butter on medium. Cook leek, stirring, 4-5 mins, until tender. Add mushrooms and garlic, and cook a further 5 mins.

4 Add flour and cook, stirring, 1 min. Remove pan from heat. Gradually stir in soup and stock until smooth. Return to heat and bring to the boil. Add chicken and frozen vegetables. Simmer, stirring,

3 mins, until thickened.

5 Spoon mix into pie dish. Cover with puff pastry, trimming to fit. Press edges with a fork to seal. Cut two small steam holes. Brush with egg and sprinkle with seeds.

6 Bake 20-25 mins until pastry is puffed and golden. Serve in wedges with salad and mashed potato.