1egg whisked with 1 tablespoon of water for egg wash
Heat oil in a non stick pan over a low heat. Add leeks and onion and cook until they caramelise and soften, this will take around 20 minutes. Add 25g of the butter to the onion and leek, then add the garlic, mushroom and zucchini. Cook for a further 10 minutes until mushroom and zucchini have softened. Season with salt and pepper, then set aside to cool.
Melt remaining butter in a medium pot over a medium heat until it starts to slightly sizzle. Add flour, and whisk constantly for 1 minute until well combined and starts to cook. Add hot stock a bit at a time, whisking continuously. Cook for 2-3 minutes over low heat until mixture thickens. Remove from heat and allow to cool. Once cool whisk in the cream.
In a large bowl place vegetable mixture, peas, chicken, parsley and thyme. Then stir through your white sauce.
Preheat oven to 190 deg C/375 deg F/gas mark 5 (170C/335F/ gas mark 3, if fan forced).
Lightly grease pie tins. I used 3.5cm deep x 11cm round tins, and made my pies in batches of 6, as I only have 6 tins.
Cut circles out of your shortcrust pastry to fit your pie tins. Line tins with your pastry, with a fork lightly prick the bases of your pastry cases. Place filling in each case, leaving 1cm from the top. Cut circles from the puff pastry for your lids. Brush around the circumference of the underside of your lid with egg wash, then place on top of pie. Pinch your puff pastry lid and shortcrust pastry case edges together. Make a slit or two in the lid to release steam when cooking. Brush lids with egg wash and bake for 25 minutes until golden brown.
Recipe Hazard Zones for Chicken, leek and mushroom piesTake it low and slow when caramelising your leeks and onions. Don't rush it, it is a slow process and well worth the time. The last thing you want is burnt leeks and onions for your pies.Special ingredients for this recipeI like to use homemade stock, but you don't have to. Please feel free to substitute a ready made chicken stock you like.What to do with leftovers?As mentioned these pies freeze brilliantly. Either wrap them individually in plastic wrap or in a zip lock bag. Simply take them out of the freeze and reheat as needed. You can also freeze the chicken, leek and mushroom filling in individual portions. Choose the portion size that suits your pie tins or the capacity of your pie maker.