Chicken, broccoli and mushroom pie

• porsi: Serves 4

Bahan-bahan

Butter, for cooking

1 leek, washed, trimmed and sliced

150g chestnut mushrooms, sliced

Salt and black pepper

1/2 a head of broccoli, chopped into small florets

1 carrot, chopped

30mI white wine

250mI cream

1 tbsp wholegrain mustard

1 tsp Worcestershire sauce

400g leftover roast chicken

Large handful of frozen peas

1 x 320g sheet of puff pastry

1 egg, beaten

To serve.

Green salad

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4.

2 Melt a knob of butter in a large pan over a medium heat. Add the leek and cook for 3-4 minutes, then add the mushrooms and cook for another 4-5 minutes, seasoning with salt and black pepper. Transfer to a plate and set aside.

3 Melt another knob of butter in the same pan over a medium-high heat and cook the broccoli and carrot for 2-3 minutes, stirring, until just tender. Transfer to a plate and set aside.

4 Return the pan to a high heat and add the wine. Allow to bubble for 1-2 minutes, then add the cream, mustard and Worcestershire sauce. Reduce the heat to medium and cook for another 2-3 minutes.

5 Add the leek and broccoli mixtures and the chicken to the cream and stir to combine well.

6 Transfer the mixture to a baking dish and scatter over the peas. Roll out the puff pastry and place it over the top, trimming to fit. Brush with the beaten egg. Pierce 2-3 holes in the top with the tip of a sharp knife.

7 Place in the oven and bake for 25-30 minutes or until the pastry topping is golden brown and the edges are bubbling. Slice and serve with a simple green salad.