Chicken Vegetable Pie

Ingredients

• 250 grams boneless chicken leg , cut into ½ inch pieces
• 1 small yellow zucchini, cut into triangles
• 1 small green zucchini, cut into triangles
• 10-15 broccoli florets
• 2 inch leek piece, roughly chopped
• 1 medium carrot, peeled and cut into triangles
• 7 readymade puff pastry squares
• 4 teaspoons oil
• 2 teaspoons butter
• 1 tablespoon chopped garlic
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon English mustard
• 2 tablespoons refined flour
• 2 cups chicken stock
• ½ cup milk
• 2-3 fresh thyme sprigs
• 2-3 fresh oregano sprigs
• 5-6 blanched spinach leaves
• Egg wash as required

Method

1. Heat 2 teaspoons oil and butter in a cast iron pan, add garlic and sauté till golden brown.
2. Add both the zucchini and broccoli and mix well. Add leek, chicken, salt and crushed black peppercorns and mix well. Saute for 2-3 minutes. Add carrot and continue to sauté for 2 minutes.
3. Make a cavity in the centre. Add remaining oil, English mustard, refined flour and mix well. Cook for 1 minute. Add chicken stock, milk and mix well.
4. Separate the leaves from thyme and oregano sprigs, add the pan and mix well.
5. Strain the mixture through a sieve. Transfer the sauce into a blender jar, add spinach leaves to the sauce and blend to a fine paste.
6. Preheat the oven to 180ºC.
7. Place 4 puff pastry squares on work top and cut into triangles. Place the 5th one on the worktop and cut into small roundels with the help of a cookie cutter. Retain the trimmings.
8. Cut 1 more puff pastry square into small triangles.
9. Transfer the chicken-vegetable mixture into a bake proof dish. Pour the prepared sauce over.
10. Place a puff pastry square in the centre and then arrange the remaining pieces on the side. Trim the edges and apply egg wash on top.
11. Arrange the puff pastry roundels on top and finally apply some more egg wash.
12. Place the dish in the preheated oven and bake for 35-40 minutes.
13. Serve hot with sauce.