Easy Chicken and Leek Pie

Steps

1. Heat the oil in a fry pan over medium heat.
2. Slice the leek thinly into rings (use the white and pale green parts, discard most of the dark green leaves). Sauté the leek in the oil.
3. Finely dice the carrot and add to the pan. Continue sautéing the leek and carrot until both are tender and fragrant (about 5 minutes).
4. Dice the chicken and add it to the fry pan to seal it. It does not need to be browned all over, as it will cook in the stock.
5. Add the stock and grate the zucchini into the pan. Bring to a boil, then reduce to a simmer. Leave to simmer for 20-30 minutes until the liquid reduces down significantly (this will be the pie filling). The zucchini releases moisture as it cooks, so wait before adding extra stock.
6. Once the chicken and veggie mix has reduced, turn off the heat and stir through the mustard and sour cream.
7. Transfer the chicken and leek mix into the pie dish.
8. Top with puff pastry. Pierce the pastry with a knife to create a few holes for steam to escape. Brush the pastry with a little milk or egg wash if you like.
9. Bake at 200 degrees Celsius for 15 minutes until the pastry is golden.
10. Serve with mash and green veggies.