2 heaped tbsp flour
1 rounded tsp cayenne pepper
1lb skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
4 tbsps olive oil
2 leeks, sliced (white and light green parts)
6oz mushrooms, brushed and sliced
2 cloves of garlic, crushed
4 floz white wine
5 floz chicken stock
4 floz double cream
2 handfuls flat-leaf parsley, chopped
Salt and freshly ground black pepper to taste
1lb store-bought puff pastry, thawed and rolled out to 1/8"
1 egg, beaten with a fork
Pre-heat the oven to 400F.
Place the flour in a bowl, season generously with salt and pepper and add the cayenne pepper if using. Stir to mix. Coat the chicken pieces in the flour.
In a large frying pan heat 2 tbsp of the olive oil and add the flour-coated chicken pieces in batches to avoid overcrowding. Brown all over, about a minute or two on each side. Transfer to a plate.
Add the remaining oil to the pan and saute the leeks, mushrooms and garlic for 5 mins till softened but not browned. Return the chicken to the pan and add the wine. Boil for 1 minute to cook off the alcohol. Be sure to scrape the bottom of the pan to get the tasty crispy residue into the sauce. Add the stock and cream and simmer for 6 mins until slightly thickened. Stir in the parsley and season to taste. Ladle into the pie dish, or individual ones if going that route.
Roll out the pastry and lay over the dish (cut individual rounds if needed, about 1/2" wider than the dishes all round). Trim as necessary and brush with the beaten egg. Cut a small slit in the lid(s) and bake for 25-30 mins till golden brown.
Serves 4