Teriyaki Chicken, Leek and Mushroom Pie

I don't believe that a pie should be dry and majority pastry. This recipe is excellent in that it is still good ol' home food - just a lot more moist and flavoursome than the traditional recipe.

The addition of Teriyaki sauce is basically a replacement to Worcestershire sauce, but a totally different taste. Excellent if I do say so myself.

Ingredients:

A knob of butter
x2 leeks, finely chopped
A handful of mushrooms (I used baby mushrooms)
x2 tablespoons plain flour
milk
A couple pinches of mustard powder (or any mustard you have)
A big dash of Teriyaki sauce
A handful of feta - chopped
A handful of chopped Parsley
Salt and Pepper
A couple chicken breasts - cooked and shredded
Frozen peas,
A sheet of puff pastry
A clove of garlic
1 egg, lightly beaten
Salad, to serve

Preheat oven to 200°c. Lightly dust your pie dish with flour. Melt butter/olive oil in a pan over a medium heat. Add leeks, garlic and mushrooms, cover and cook for 5 minutes or until leeks are soft and slightly sweet (you can add a drop of white wine if you like - just let it cook off as you dont want too much liquid here). While the leeks are cooking, combine butter, flour and milk together in a small saucepan over a medium-high heat. Stir constantly, about 5 minutes or until mixture thickens and becomes smooth. Add mustard, Teriyaki sauce, feta, parsley and seasoning, stirring until well combined (a dash of Tabasco goes well too). Pour leek and mushrooms into the white sauce and stir, add chicken and peas and stir until well combined.

Pour this gorgeous creamy chicken and leek mixture into prepared oven dish that has been lined with pastry. Cover with remaining pastry, brush with egg glaze (dont for get to cut a cross in the top to let it 'breath')and bake in preheated oven until pastry is lovely and golden.

Serve with green salad. Absolutely divine!