Chicken, leek and mushroom pie

• Chicken thigh fillets600 g
• Leeks2 leeks
• Mushrooms250 g
• Semi-skimmed milk300 ml
• Vegetable stock cubes1 cube
• Ready-rolled puff pastry320 g
• Fine green beans220 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk, Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Cut the chicken thighs into bite-size pieces. Heat a tablespoon of oil in a large pan over a medium-high heat and fry the chicken for 5 minutes until browned. Slice the leeks and mushrooms, add them and cook for 5 minutes.600 g chicken thigh fillets2 leeks250 g mushrooms
2. Stir in 2 tablespoons of flour for 1 minute. Add the milk a little at a time, stirring, then the stock cube and 150 ml of water. Simmer for 5 minutes until thick. Season.300 ml semi-skimmed milk1 cube
3. Tip into a pie dish. Lay the puff pastry over the top, trim the edges, press it onto the rim and cut a small hole in the middle to let the steam out.320 g ready-rolled puff pastry
4. Bake for 25 to 30 minutes until puffed and golden. Trim the green beans, boil for 4 minutes and serve alongside.220 g fine green beans

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