Chicken and mushroom pies

Ingredients:

2 tsp olive oil
700 g chicken thigh fillets, chopped
1 leek, finely sliced
100 g cup mushrooms, sliced
30 g butter
1 tbsp plain flour
1 cup milk
4 sheets frozen shortcrust pastry, thawed
1 Egg, lightly beaten
1½ tsp sesame seeds

Method:




Heat oil in a large non-stick frying pan and cook chicken in 3 batches over mediumhigh heat until well-browned and cooked through. Set aside in a bowl.
Reduce heat to medium and add leek to the pan. Cook for 2 mins, or until leek is soft. Add mushrooms and cook for a further 3-4 mins, or until soft. Remove from pan and add to chicken. Melt butter in same pan, and sprinkle flour over. Cook, stirring, for 1 min. Add milk a little at a time, stirring until smooth and well-combined between each addition.
Add milk mixture to chicken and vegetables, and stir to combine. Season with salt and pepper to taste, and cool completely.
Preheat oven to 190°C or 170°C fan. Cut a 16cm and a 12cm round from each pastry sheet (they will overlap slightly, but you can patch the missing piece with a bit of leftover pastry). Line 4 lightly greased, 1-cup capacity pie dishes with the larger pastry rounds.
Fill pie shells with chicken mixture, then lay a smaller pastry round on top. Press edges to seal. Brush with egg, and sprinkle with sesame seeds. Use a fork to prick a few holes in top of the pies. Bake for 25 mins, or until golden brown.

Enjoyy..