Chicken, fennel, leek and mushroom pie

Ingredients:

• 1.5 breasts of chicken (3 halves)
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 1 fennel bulb chopped
• 3 or 4 leeks finely chopped
• 300 grammes of button mushrooms sliced (swiss brown if you can get them)
• 100 grammes butter
• 1/2 cup plain flour
• 2 cups of chicken stock
• 1 cup cream
• 2 sheets of puff pastry

Method:

1. Poach chicken breasts in a heavy pan covered on low heat for about 20 minutes or until cooked through
2. Saute onion, leek, fennel, garlic and mushrooms until soft
3. Meanwhile chop butter into 1cm chunks and cook with plain flour until combined
4. Slowly add chicken stock until sauce thickens, then stir through cream to thin a little
5. Chop chicken into bite sized pieces and add to onion mix, stir to combine
6. Place chicken mix into pie dish and slowly pour sauce in until covered. Gently stir to combine
7. Cover with 2 sheets of puff pastry, cutting the pastry to fit dish and fold over and in to seal
8. Prick pastry with fork and brush with melted butter
9. Bake in a moderate oven 180 degrees until the pie has risen and pastry is golden approx 45 minutes