2sheetspuff pastryIf you want to be super generous you can use more pastry.
1eggbeaten lightly
Instructions
Preheat oven to 180 degree Celsius.
Place chicken, oil and Thyme in TM bowl. Saute 10min/Varoma/Soft Spoon (Reverse).
Drain the chicken and reserve.
Place the peppercorns and garlic in TM bowl. Chop 3 sec/Speed 9.
Add leek and butter to the garlic mixture. Cook 2min/Varoma/Soft Spoon (Reverse).
Add white wine to the leeks. Cook 5min/Varoma/Soft Spoon (Reverse).
Meanwhile, in a bowl combine mustard, stock powder, sour cream and flour.
Add the sour cream mixture to the leeks. Cook 3 min/100/Speed .5
Return the chicken to the leek mixture. Remove the MC and add the spatula.Stir while cooking. 1min/100/Speed 1.
Add the chicken and leek filling to the pie dish.
Cut strips of puff pastry to attached to the edge of the baking dish.
Place more pastry over the pie filling and secure it to the edging strips.
Brush the pie with the beaten egg.
Bake for 25-30 minutes or until the pastry is golden and cooked.
Notes
Pastry- I like to use extra puff pastry around the edges to make the pie puff up a little more. You can just use one piece of pastry if you prefer to lessen the calories.