Name: Chicken, Leek & Mushroom Pie with Flaky Lattice Top
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 sheets frozen puff pastry, thawed (about 320–375g each), divided (1 for base, 1 for lattice top); 700g boneless skinless chicken thighs or breast, cut into 2.5cm / 1-inch pieces; 2 large leeks, white + pale green parts only, halved lengthwise then sliced (about 400g prepared); 300g mushrooms (cremini/button), sliced; 2 cloves garlic, finely minced (pantry staple); 60g / 4 tbsp butter, divided; 3 tbsp olive oil, divided (pantry staple); 1/3 cup (50g) plain flour (all-purpose); 2 cups (500ml) chicken stock (pantry staple if using bouillon); 1 cup (250ml) milk (or more stock if preferred); 1 tsp Dijon mustard (optional but excellent; pantry staple); 1 tsp dried thyme (or 1 tbsp fresh, chopped; pantry staple); 1/2 tsp black pepper (pantry staple); 1 1/2 tsp salt, to taste (pantry staple); 1/2 cup (60g) frozen peas (optional; pantry staple/freezer staple); 1 egg, beaten with 1 tbsp water (egg wash); 1 tbsp sesame seeds or flaky salt (optional, for finishing; pantry staple)

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