Creamy Country Style Chicken Pie

Method:

• Melt the olive oil and butter in a large saucepan/casserole pot over medium heat. Add leek. Cook, stirring for 2 mins, then add the garlic, and celery and combine well. Add the chicken thigh pieces and coat in the mix for 2-3 mins. Add the flour and stir through really well for 2-3 mins (to allow the flour to cook). Then add the chicken stock, cream and creamed corn. Mix it all through gently and cook for 5 minutes. Then add your thawed veggies (if you add them frozen, they may add too much moisture to the mix). Cook, stirring for 5 minutes and bring to a boil. Season well and turn off the heat. Cool for at least 30 mins (or in the fridge – see tip below).
• Preheat the oven to 200 degrees Celsius. Line or spray a 5cm deep, 11 X 22-inch rectangular baking dish with shortcrust pastry, pressing & pinching the pastry together to join. Prick some holes in the base with a fork. Fill the pastry case with the chicken pie mix. Top with the puff pastry, trimming the edges and pinching with the shortcrust pastry to join the base & top. Brush the pastry with egg wash. Cut a couple of small splits in the top of the pie to allow steam to escape. Bake for 1 hour in the oven.