Chicken, Leek & Mushroom Pie Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned. Remove from the skillet and set aside.

In the same skillet, add the leeks, mushrooms, and garlic. Cook until the vegetables are soft and golden.

In a small bowl, whisk together the chicken broth, heavy cream, cornstarch, dried thyme, salt, and pepper. Pour the mixture into the skillet and bring to a simmer.

Add the cooked chicken back into the skillet and stir to combine. Simmer for an additional 5 minutes until the sauce thickens.

Transfer the chicken mixture to a 9-inch pie dish.

Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Brush the pastry with the beaten egg.

Bake in the preheated oven for 25-30 minutes, until the pastry is golden and crispy.

Allow the pie to cool for a few minutes before serving.