a classic pie combination that is easy to prepare and quick to disappear
- 2 leeks, sliced
- 2 celery sticks, sliced
- 800g chicken thigh fillets, cut in 2-3cm pieces
- ½ cup white wine
- 1 ½ cups chicken stock
- 2 tbsp plain flour
- 2 tbsp greek yoghurt
- 5 sprigs thyme leaves
- 1 sheet of frozen puff pastry
- 1 egg, whisked in a bowl
Heat a pan on a medium heat and sauté the leeks and celery in olive oil, season with sea salt. Remove from pan and set aside.
In the same pan brown off the chicken pieces, return the leeks and celery to the pan with the thyme and stir to combine. Add the flour 1 tbspn at a time and combine. Add the wine and allow to cook off for a minute before adding the stock. Simmer for 20 minutes.
Preheat oven to 200 degrees. Defrost pastry sheet. Mix the yoghurt through the chicken mixture and pour into a 30cm round pie dish. Place the pastry over the top of the pie dish and fold edges. Prick the pastry with a fork and brush the pastry with the whisked egg.
Bake for 30minutes or until golden.