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1 roast chicken, store-bought and deboned
1 bunch leeks, trimmed, rinsed and chopped into 2.5cm pieces
2 tbsp olive oil
1 bunch fresh thyme
3 cloves garlic, finely chopped
2 tbsp butter
1 punnet portabellini mushrooms, quartered
2 sticks celery, rinsed and coarsely chopped
1 tin artichoke hearts, drained
3 carrots, peeled and cut into thick slices
3 bay leaves
1 cup dry white wine
250ml reduced-fat cream
1 tbsp flour
salt and pepper, to season
500g butter puff pastry, store-bought
additional flour, to dust surface with
Preheat oven to 200°C.
Fry the leeks in the olive oil till soft and glassy; add the thyme and garlic and allow to sweat, then set aside.
Heat the butter to a high heat and brown the mushrooms till golden, then combine with the leeks, thyme and
garlic. Lower the heat and add the celery, artichoke hearts, carrots and bay leaves, and cook for a further 10 minutes.
Add the white wine and bring to the boil. Reduce the heat and simmer for 5 minutes, then pour in the cream and add the deboned chicken pieces season to taste. Slowly add the flour and allow the mixture to thicken. Empty the ingredients into a deepish dish. Roll out the pastry on a lightly floured wooden surface and then cover the dish so that the pastry acts as a lid on the pie.
Cut two slits in the pastry and bake for 45 minutes at 200°C till the pastry is flaky and golden brown. Lower
the oven temp to 180°C and bake for a further 10 to 15 minutes.
Perfect winter warmer.