Chicken, Leek and Mushroom Pie

From a Woman's Weekly from 1999!

1 medium leek (350g) sliced
60g butter
200g button mushrooms sliced
1/4 cup (35g) plain flour
1 tsp chicken stock powder
1 tbs seeded mustard
1/4 cup chopped fresh parsley
3 cups cooked chicken
freshly ground black pepper
1 egg yolk
1 tbs milk extra
ready rolled puff pastry

To prepare leek, remove dark green top and root end; cut leek in half lengthways. Hold leek under running water opening leaves to allow water to flow between leaves and rinse away grit, or swish in a bowl of water until clean.
Heat butter in a large pan; cook mushrooms, stirring until browned lightly. Add leek, cook stirring until leek is soft.. Stir in flour and stock powder; cook stirring for 1 minute. Gradually stir in milk then mustard, cook stirring until mixture boils and thickens. Remove from heat, stir in parsley, chicken and pepper, cool.
Place chicken mixture in oiled 7 cup capacity oven proof dish. Brush rim of dish with a little of the combined egg yolk and milk. Cut pastry to fit dish, trim edges. Make a strip 1.5 cm wide and long enough to fit the edge of the dish to make a double edge to give more puff. Scallop the edge of the pie if desired by pressing an upturned teaspoon into the pastry. Using a sharp knife, mark the sides of the pastry so that it puffs more during cooking. Place dish on an oven tray bake in a very hot oven (240C) for 15 minutes, reduce heat to 180C and bake for a further 10 minutes or until browned.

Serves 4 to 6. Suitable to freeze.

I used my new pan, which I am loving! I cooked the chicken in it first, then made the filling, then just put the pastry on top and popped it in the oven. I am all for reducing the number of dishes as much as possible!