Chicken and leek pies

Makes 4 large pies, 8-10 small piemaker pies








6 chicken thighs (or 3 breasts) chopped into cubes
1 rasher bacon, thinly sliced (optional)
1 leek, cut in half longways, and then thinly sliced
450g mushrooms (100g shitake, 200g button, 150g swiss brown), sliced
1/3 cup plain flour
1 cup milk
1/2 cup wine
salt and freshly ground black pepper
4 sheets puff pastry
butter

Preheat oven to 220 degrees. Grease 4 x ovne proof ramekins.
Melt 1 Tb butter in a large frying pan over medium-high heat.
Cook chicken and bacon for 5-10 minutes or until cook through.
Add leek and mushrooms to frying pan and cook, stirring often for 4 minutes.
Add flour slowly and cook for about 2 minutes (you must cook it for 2 minutes so the flour taste goes away), keep stirring.
Add wine and cook for 1 minute, keep stirring.
Add milk and cook until thick (around 2 minutes), still keep stirring.

Spoon the chicken mixture into the ramekins. Cut pastry discs 2cm larger than the ramekin from each pastry sheet.
Brush the rim of the ramekin with water and top with pastry disc. Press to secure. Brush pastry with egg wash.
Cook for 25-30 minutes or until puffed and golden.

Grublover comment
You can also add some fresh thyme or marjoram for extra flavour.
It always creates a richer flavour if you use a variety of mushrooms, but my local supermarket only had button mushrooms, and it was still just as good.
I bought a Sunbeam piemaker and it is fantastic for this - you can just put the mixture straight into the piemaker and your pie will be ready in 2 minutes. It is also great for using up leftovers.