Chicken, mushroom and leek pie

Ingredients:

1/2 leek, sliced

4 cloves chopped garlic

500g chicken thigh, diced

250g mushrooms cut into chunks

2 tsp dried thyme

2 tsp Enhance blend

1 cup raw cream (or pasteurized) 

2 tbsp balsamic vinegar

2 tsp wholegrain mustard

Flaky puff pastry - I use the Paneton brand, its made with butter

 

Method:

Thaw pastry and preheat oven to 180 °C bake

Fry up the leek over med - high heat until starting to caramelize.

Add in the garlic + chicken and cook until chicken is starting to cook through

Turn heat down to med and add in the mushrooms + thyme, cook for another 5 mins until starting to brown

Sprinkle over the Enhance blend and mix through

Pour in cream and bring heat to low- med

Add in balsamic vinegar and mustard to taste, stir until the cream has thickened up and turned into a more gravy consistency

Roll pastry over a pie dish, add in filling and top with the remaining pastry

Bake in oven for 20 mins or until golden brown on top

Serve with a side salad - pictured above is rocket, avocado and pomegranate with walnuts.