Chicken Pie

Ingredients
2 tablespoon olive oil
30g Western Star Original Butter
1 leek, diced
1 onion, diced
4 cloves garlic, finely chopped
1/3 cup white wine
500g chicken thigh fillet, diced
2 rashers bacon, diced
1 cup button mushrooms, quartered
1 tablespoon seeded mustard
1 tablespoon plain flour
200ml Western Star Thickened Cream
2 tablespoon thyme leaves, chopped
½ cup parsley, chopped
1 sheet of ready-made puff pastry, defrosted
1 egg, lightly beaten
Method
1. Preheat the oven to 180C.
2. Place a large frying pan over a medium
heat. Add the olive oil and butter to the pan
and heat until the butter melts and starts to
foam. Add the leek and onion and fry for 4-5
minutes or until they begin to soften. Add the
garlic, mushrooms, bacon and chicken and
continue to cook for 5-6 minutes or until the
bacon and chicken begins to turn golden. Add
the wine and simmer for 2 minutes until the
liquid reduces.
3. Stir through the mustard and sprinkle over
the flour. Stir for 2 minutes, making sure all
ingredients are coated. Add the cream, thyme
and parsley and then season with salt and
pepper. Cook, stirring constantly, for another
2-3 minutes or until the sauce starts to
thicken.
4. Spoon the chicken mixture into a pie dish
and cover with pastry. Trim any excess pastry,
and with the back of a fork, press the pastry
against the pie dish to seal.
5. Carefully pierce the pastry lid with a small
cross in the centre, and lightly brush the
pastry with egg. Place into the preheated oven
for 30-40 minutes or until puffed and golden
brown.