Preparation

Preheat oven to 220°C/200°C fan-forced. Lightly grease a 21cm square, 5cm deep ceramic oven-proof dish.
Melt butter in a large saucepan over a medium-low heat. Add leeks and mushrooms, cover and cook for 5 minutes or until leeks are soft.
While the leeks are cooking, combine extra 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, Worcestershire sauce, cheddar, parsley and seasoning, stirring until well combined. Pour cheese sauce over leek mixture, add chicken and peas and stir until well combined.
Pour chicken and leek mixture into prepared oven-proof dish, cover with puff pastry, brush with egg glaze and bake in preheated oven for 15-20 minutes or until puffed and golden.
Serve with green salad.

Ingredients

  • 40g butter
  • 2 leeks, finely sliced
  • 200g mushrooms, sliced
  • 40g butter, extra
  • 2 tablespoons plain flour
  • 350ml milk
  • 2 teaspoons grainy mustard
  • 1 teaspoon Worcestershire sauce
  • ½ cup (60g) grated cheddar
  • 2 tablespoons finely chopped parsley
  • freshly cracked black pepper
  • 300g smoked chicken, shredded
  • 1 cup (120g) frozen peas, thawed
  • 1 sheet frozen butter puff pastry
  • 1 egg, lightly beaten
  • green salad, to serve