Awesome in a Pie

I've been saving this one up for this week as Mr B didn't seem too keen (maybe because of the leeks?!) when he was home.  We had roast chicken for lunch on Saturday so this was a perfect opportunity to use up the leftovers!  You need about 1/2 a cooked chicken, or you can use two chicken breasts baked in the oven and then roughly shredded.

Julia's Chicken & Leek Pie
(serves 4-6)

1 tablespoon olive oil
1 large leek, very thinly sliced
2 tablespoons dijon mustard (or more, if you like.  Pretty sure the amount I threw in was more!)
Dash white wine (Selaks sauvignon blanc tonight)
1 household tablespoon flour
1 small can whole kernel corn, drained
Approx 1 cup salt-reduced chicken stock
400gm creme fraiche - Tatua creme fraiche is on special at Countdown this week.  You could substitute Philadelphia Cooking Cream but it will alter the flavour slightly
1 T fresh thyme, if you have it
1/2 cooked chicken, roughly shredded
1 block frozen puff pastry, thawed, divided

Preheat oven to 200C (190C fan forced).  Spray pie dish with cooking spray.

Heat a large frypan over a medium heat.  Saute leeks in olive oil until soft.  Reduce heat slightly then add mustard and flour.  Stir through and then add wine and keep stirring till the flour has thickened the liquid.  Slowly add chicken stock, a little bit at a time.  Stir and allow the stock to be absorbed into the leeks before adding more.  You need to keep the mixture quite thick.  

Add fresh thyme now if you're using it.  Turn off the heat and add the corn, then the creme fraiche and stir until well combined.  Add lots of cracked pepper now (or not, if you don't like it) and the shredded chicken.

Divide pastry (2/3 - 1/3) and roll the larger piece to line your pie dish with a bit hanging over the sides.  Pour chicken and leek mixture into pie dish and top with the rolled smaller piece of pastry.  Fold edges over to seal and brush with egg wash.  Pierce the top of the pie with your knife a couple of times to allow the steam to escape too.

Bake for about 25 minutes or until pastry is golden.  Allow to rest for about 10 minutes before cutting into it - this will allow the cream to thicken up again!

Here's hoping the boys enjoy it tomorrow else I'll be eating pie for the rest of the week! ;)