This is a pie I made a few weeks ago. The weather was a bit cooler and Sydney was in a rainy patch, so PIE was just the right thing to be making. I just love mushrooms so it was a must for me really to try this recipe. I used margarine instead of butter since I didn't have any.

Oh and I added frozen peas in too - pies must have peas, it is just the rules.

Chicken Mushroom & Leek Pie

Ingredients
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 (omitted)
6 sheets store-bought butter puff pastry
1 egg, lightly beaten

Method
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.