Ingredients
1. 2 tbsp olive oil 2. 30g Western Star™ Original Butter 3. 1 leek, trimmed, chopped 4. 1 brown onion, chopped 5. 4 garlic cloves, finely chopped 6. 250g button mushrooms, quartered 7. 2 bacon rashers, rind removed, chopped 8. 500g chicken thigh fillets, fat trimmed, coarsely chopped 9. 80ml (1/3 cup) white wine
Ingredients
1. 1 tbsp seeded mustard 2. 1 tbsp plain flour 3. 200ml thickened cream 4. 2 tbsp fresh thyme leaves, chopped 5. 1/2 cup fresh continental parsley, chopped 6. 1 sheet frozen puff pastry, thawed 7. 1 egg, lightly whisked
Method: 1. Preheat the oven to 200°C/180°C fan forced. In a large frying pan, heat the olive oil and Western Star™ Original Butter over medium-high heat until the butter is foaming.
Add the chopped leek and onion. Cook, stirring often, for about 4 minutes or until softened.
Add the finely chopped garlic, quartered mushrooms, chopped bacon, and coarsely chopped chicken to the leek mixture. Cook, stirring often, for 5-6 minutes or until the chicken is golden.
Pour in the white wine and simmer for 2 minutes or until the liquid is reduced. Stir in the seeded mustard.
Sprinkle the plain flour over the mixture and stir for 2 minutes to coat. Add the thickened cream, chopped thyme, and chopped parsley.
Transfer the chicken mixture to a pie dish and cover with the thawed puff pastry sheet, trimming any excess.
Lightly brush the pastry with the lightly whisked egg. Bake for 30-40 minutes or until the pastry is puffed and golden. Enjoy your creamy chicken and mushroom pie!