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Creamy Chicken And Leek Pot Pie Recipe - Simple Home Edit

Ingredients

• PIE FILLING
• 1 tbsp neutral oil of choice (I used light olive oil)
• 1 brown onion, finely chopped
• 2 leeks, finely sliced (white and light green parts only, see note 1)
• 1 tbsp freshly minced garlic
• 800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 2 about chicken breast)
• 1 tsp sea salt flakes, plus extra to taste (see note 3)
• ½ tsp freshly cracked black pepper
• 60 g (2 oz) unsalted butter
• ⅓ cup (50 g) plain (all-purpose) flour
• 1¼ cups (310 ml) chicken stock
• 1 cup (250 ml) cream (thickened, pouring or heavy)
• 1 tsp dijon mustard
• 4 thyme sprigs (or 1 tsp dried thyme)
• 1 cup (155 g) frozen peas (optional)
• ½ cup (50 g) freshly grated parmesan
• TOPPING
• 2 sheets frozen puff pastry, thawed (you may only need 1½ depending on your dish size)
• 1 egg yolk, lightly whisked
• Sea salt flakes, for topping
• Extra fresh thyme sprigs, for garnish after baking

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