Spring Chicken Pie Recipe | olivemagazine

Ingredients

• 50g unsalted butter
• 200g frozen sliced leeks
• 6 skinless chicken thigh fillets cut into bite-sized pieces
• 2 tbsp plain flour plus extra for dusting
• 150ml white wine or vermouth
• 500ml béchamel or white sauce (we used Chef Parmalat)
• 300g frozen green vegetables (such as broad beans, peas or beans)
• 30g flat-leaf parsley finely chopped
• 2 tbsp plus 2 tsp dijon or wholegrain mustard (or use a mixture)
• 500g puff pastry block
• 1 egg beaten
• steamed greens or carrots to serve