Chicken, Leek & Mushroom Pie



1 large leek, cut into thin slices 
250g mushroom, cut into slices
450g chicken breast, cut into 1 inch pieces 
50g butter 
½ tsp Supreme Coarse Black Pepper 
Salt to taste
2 tsp Supreme White Pepper Powder 
1 tbsp Supreme Onion Powder 
1 tbsp Supreme Garlic Powder 
450 ml double cream 
Ready rolled puff pastry 
1 egg, beaten


Preheat the oven to 180°c. Melt butter in a deep pan over medium heat. Add chicken, coarse black pepper and salt. Stir occasionally until excess water/moisture has evaporated and chicken is cooked through. Add sliced mushrooms and leeks and cook for 4-5 minutes. Stir in white pepper powder, onion powder and garlic powder and cook for 1-2 minutes. Reduce the heat to low and pour in the double cream. Stir well and simmer for 10 minutes. Transfer filling into a pie dish and cover with ready rolled puff pastry. Trim off excess and design/ crimple edges as desired. Brush with beaten egg, make a couple cuts and bake in a preheated oven for 40-45 minutes until the pastry is golden brown and crisp.

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