Chicken, Mushroom & Leek Pot Pie
TIME TO COOK:
700g shredded roast chicken
1 tbsp olive oil
1 large leek, finely sliced
200g buttom mushrooms, sliced
1/4 cup plain flour
1 cup chicken stock
2/3 cup milk
2 cups frozen mixed veg (peas, corn, carrots)
1 sheet puff pastry
2 tsp celery seeds
2 tsp caraway seeds
1 tsp coriander seeds, crushed
3 cloves garlic, minced
salt & pepper to taste
Preheat the oven to 200 degrees and remove the puff pasty from the pack to defrost.
Heat oil and butter in a large pan on med-high heat. Add the leek and mushroom, and cook, stirring for 5 minutes until softened. Add garlic and cook for a further 2 minutes.
Add flour to the pan and toss to coat the vegetables. Slowly add chicken stock and milk, stir through.
Add the mixed vegetables, seeds, salt & pepper and bring to a boil. Reduce heat to low and cook until thickened.
Pour the mixture into a large oven-proof pot. Cut the pastry into a circle to fit your pot and place on top of the mixture. Cut 4-6 small slits in the pastry lid to allow steam to pass through.
Cook for 20 minutes or until golden brown.