| 4 kg | Diced chicken |
| 1 kg | Button mushrooms (quartered) |
| 4 cloves | Garlic (crushed) |
| 4 | Onions (chopped) |
| 1.5 lts | Chicken stock |
| 8 | Leeks (whites only sliced) |
| 1 kg | Puff pastry (rolled ¼ inch thick) |
| ¼ bunch | Thyme (picked & chopped) |
| 100g | Butter |
| 100 ml | Olive oil |
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Method
1. In a heavy bottomed pan sauté the onions in the butter & oil until soft & golden.
2. Add the garlic & leeks & cook until soft.
3. In a separate pan sauté the mushrooms until nicely coloured, then add to the onions.
4. In the same pan sauté of the chicken until golden brown then add to the onions & mushrooms.
5. Sprinkle over the thyme.
6. Add the stock & bring to a simmer & cook gently for about 35-45 mins.
7. Remove from the pan & divide into pie dishes & allow to cool.
8. Cover with the puff pastry, glaze with egg yolks & place in the fridge to rest before cooking.
When ready to cook, brush with egg yolks again & place in the oven at 200°C & cook for about 20 mins until the pastry is cooked & the meat is piping hot
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