Easy chicken, leek and mushroom pie

as featured in the autumn edition of donna hay magazine.

1 tablespoon olive oil
50g butter
1 leek, sliced
200g button mushrooms, chopped
2 x 200g chicken breast fillets, trimmed and chopped
sea salt and cracked black pepper
2 teaspoons Dijon mustard
6 sheets store-bought butter puff pastry
1 egg, lightly beaten
 
Preheat oven to 200ºC. Heat the oil in a non-stick frying pan over high heat, add the butter, leek and mushrooms and cook for 5 minutes. Add the chicken and cook for 2–3 minutes until sealed and lightly browned. Add salt, pepper and mustard and mix to combine.

Cut 4 x 14cm rounds from 2 sheets of pastry, and 4 x 16cm rounds from remaining sheets. Place 14cm rounds on baking trays lined with baking paper, top with chicken mixture and brush edges with egg. Top with remaining pastry, press edges to seal and brush with egg. Bake for 20 minutes or until golden. Serve with steamed green beans or a simple salad. Serves 4.