Savoury shortcrust pastry (see note)
900 gram chicken thigh fillets
2 leeks carefully washed and finely sliced (white part only)
¼ cup plain flour
Splash of dry white wine (optional)
1.5 cups of chicken stock
1/2 cup of cream
100g Murray Bridge Cloth Aged Cheddar grated
60g Pont L'Eveque in 1cm cubes
2 tablespoon chopped parsley
2 tablespoon olive oil
40 gram unsalted butter
2 tablespoon milk (optional)
Salt and pepper to season
Preheat oven to 190C fan forced.
Heat a large flameproof dish or high sided frypan over a medium to high heat, add 1 tablespoon of olive oil, season thigh fillets then add to the hot pan, turn heat down very slightly and continue until cooked through and slightly golden, turning once - approximately 12 to15 mins. Remove from pan and set aside.
Return the same pan to the heat (don't wash it out because the flavour from the cooked chicken is wonderful) add the other tablespoon of olive oil with the butter. Once the butter is melted and bubbling add the leeks, turn down the heat to low and cook for 5 to 7 minutes until soft.
Meanwhile chop the chicken thighs into bite sized pieces.
Turn the heat back up to medium and add a splash of white wine, cook for a further minute.
Sprinkle the flour over the leek and cook the flour for 1 to 2 minutes.
Gradually and whilst stirring, add the stock and cream, and simmer until the mixture has thickened.
Fold the chicken and cheeses through the mixture, cook for 1 minute, turn off the heat, add chopped parsley.
Spoon mixture into your pie dish and top with a round of pastry (cut to suit your dish shape) be sure leave at least an extra 2 to 3cm overhang. Whisk together egg and milk to create your egg wash, which should be brushed over the pastry.
Place pot pie into the oven and bake until cooked through and golden - approximately 20 to 30 mins.
I have used Carême Shortcrust Pastry in this recipe but if you wanted to make your own, a simple sour cream pastry would work beautifully.
You can also add any pastry decorations using the offcuts from your pastry sheets.