Ingredients

• 2 tsp olive oil
• 700 g chicken thigh fillets, chopped
• 1 leek, finely sliced
• 100 g cup mushrooms, sliced
• 30 g butter
• 1 tbsp plain flour
• 1 cup milk
• 4 sheets frozen shortcrust pastry, thawed
• 1 Coles Free Range Egg, lightly beaten
• 1½ tsp sesame seeds

Method

1. Heat oil in a large non-stick frying pan and cook chicken in 3 batches over mediumhigh heat until well-browned and cooked through. Set aside in a bowl.
2. Reduce heat to medium and add leek to the pan. Cook for 2 mins, or until leek is soft. Add mushrooms and cook for a further 3-4 mins, or until soft. Remove from pan and add to chicken. Melt butter in same pan, and sprinkle flour over. Cook, stirring, for 1 min. Add milk a little at a time, stirring until smooth and well-combined between each addition.
3. Add milk mixture to chicken and vegetables, and stir to combine. Season with salt and pepper to taste, and cool completely.
4. Preheat oven to 190°C or 170°C fan. Cut a 16cm and a 12cm round from each pastry sheet (they will overlap slightly, but you can patch the missing piece with a bit of leftover pastry). Line 4 lightly greased, 1-cup capacity pie dishes with the larger pastry rounds.
5. Fill pie shells with chicken mixture, then lay a smaller pastry round on top. Press edges to seal. Brush with egg, and sprinkle with sesame seeds. Use a fork to prick a few holes in top of the pies. Bake for 25 mins, or until golden brown.

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