Page 19 - CMC Recipe Book

Method
Defrost the chicken in the the fridge over night.
Peel and dice the onion, wash peel and slice the leeks. Finely chop the fresh parsley.
Melt the margarine in a suitable pan and add the flour to form a roux. Add the milk a little at a time until you have a smooth and creamy sauce.
Add the parsley to the sauce and season well.
Fry the leeks and onions in a pan until soft them add to the sauce. Add the defrosted chickened heat through throughly until a core temperature of 75°C is reached. Pour in to an ovenproof dish.
Cover with the puff pastry sheet and brush with beaten egg.
Bake in a hot oven for approximately 40-50 minutes or until the pastry is golden brown and crispy. Gas 4/180°C.
TIP: the pie mix is best made the day before and then finished on the day you need it.