Serves 4

Ingredients

• 500g chicken tenderloins or chicken thigh fillets, fat removed and cut into small pieces
• 1 tsp extra virgin olive oil
• 3 cloves garlic
• 200g button mushrooms, sliced
• 2 leeks, sliced and washed well
• 300ml chicken stock
• 2 tablespoons (70g) Roza’s Basil Pesto
• 150g (1 cup) frozen peas
• 1 tablespoon plain flour
• 1 sheet puff pastry
• 1 egg, whisk

Method

1. Heat pot with olive oil
2. Add garlic and mushrooms and sauté till they start to soft
3. Add in the leek and sauté till they start to soften
4. Add in the chicken pieces and cook till you can no longer see pink
5. Add in the peas, stock and pesto and give it a good mix
6. To thicken the sauce, add in plain flour and mix through till the mixture thickens  
7. Meanwhile preheat oven to 180C if you will be cooking the pie
8. Remove from heat and place in a round pie dish, allow to cook slightly  
9. Place puff pastry over the pie and brush with egg wash
10. Place a few cuts in the pastry to allow the mixture to breath while in the oven
11. Bake for 25 minutes
12. Enjoy with a side garden salad

Tatiana Bedikian