Ingredients

The following ingredients have 4 Servings
  • 3 tbsp butter
  • 1¼ lb boneless skinless chicken breasts, cubed ((565g))
  • 2 medium leeks ((sliced) (½ lb/225g))
  • 3 tbsp all-purpose flour
  • 1¾ cups milk ((420ml))
  • 1 tbsp Dijon mustard
  • ½ tsp rubbed sage
  • 1 lb potatoes ((cubed) (450g))
  • Salt (and pepper to taste)
  • 1 sheet puff pastry ((9 oz/250g))
  • 1 large egg ((beaten with 1 tbsp water))

Instruction

  • Melt butter in a medium sized pan. Cook chicken for 5 minutes until browned all over.
  • Add leeks and cook for another 3 minutes. Stir in flour and cook for 1 minute stirring continuously.
  • Gradually pour in milk and bring to a boil.
  • Add mustard, sage, potatoes, salt and pepper to taste. Reduce heat and allow it to simmer for 8 to 10 minutes.
  • Divide filling into 4 equal portions. Spoon each portion into an individual 5-inch pie plate.
  • Cut puff pastry into 4. Top each pie plate with puff pastry, trimming off excess. Press or crimp edges with a fork to seal.
  • Brush pastry with egg wash. Place pie plates on a tray and bake in a 400°F (200°C) oven for 23 to 25 minutes.