Chicken and Mushroom Pie

Instructions

1. Prepare the chicken
   Season the chicken pieces with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 6-8 minutes. Remove chicken and set aside.
2. Sauté the vegetables
   In the same skillet, add the butter. Once melted, add onions and leeks, cooking until softened, about 5 minutes. Add garlic and cook for another minute. Add the mushrooms and cook until they release their moisture and begin to brown, about 8 minutes. Stir in the thyme leaves.
3. Make the sauce
   Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, then gradually add the chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened. Stir in the cream and Dijon mustard. Return the chicken to the pan and simmer for 5 minutes. Season to taste. Remove from heat and allow to cool slightly.
4. Assemble the pie
   Preheat oven to 200°C (400°F). Transfer the chicken and mushroom mixture to a pie dish (approximately 23cm/9-inch). Unroll the puff pastry and place it over the filling, trimming any excess. Press down the edges with a fork to seal. Make a few small cuts in the center of the pastry to allow steam to escape.
5. Bake the pie
   Brush the pastry with beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Allow to rest for 5 minutes before serving.
6. Serve
   Serve the pie hot with steamed vegetables or a fresh green salad on the side. The pie can also be accompanied by mashed potatoes for a more substantial meal.