CHICKEN & MUSHROOM POT PIE
INGREDIENTS
• 4T butter
• 2T olive oil
• 1 leek, finely chopped
• 250g mushrooms, sliced
• 1 carrot, peeled & grated
• 400g chicken breast fillets, cut into bite-sized pieces
• 2T flour
• 250ml (1 cup) milk
• 125ml (½ cup) cream
• salt and freshly ground black pepper, to taste
• small bunch fresh parsley, chopped
• ½ packet (150g) puff pastry
METHOD
Preheat oven to 200°C. Melt half the butter and olive oil in a large, heavy-based saucepan. Fry the leeks and mushrooms until lightly browned, then add the carrot and fry for
