There’s nothing more comforting than a freshly baked pie packed with this classic combination of creamy chicken, white wine and herbs.
In a large frying pan, heat the oil and butter. Add the leeks and celery and sauté gently for 5 minutes, until soft. Add the chicken, turning to seal. Add the thyme and garlic and cook for a further minute.
Pour in the white wine and stock. Stir to combine and simmer gently for 10 minutes. Remove a little of the cooking liquid and place in a small jug. Whisk in the plain flour and then return to the chicken mix, stirring until the sauce thickens. Add in the mustard, cream, salt and pepper.
Preheat oven to 200C.Pour the filling into a large pie dish. Cover with pastry to form a lid and trim the edges. Cut a small slit in the middle of the pie for steam to escape. Brush with lightly beaten egg and place into the oven for 30-40 minutes, until golden brown.
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