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Creamy Chicken, Leek & Mushroom Pie

After a hearty family feed? Look no further than this mouth-watering chicken pie (RECIPE BELOW). It's a guaranteed hit! Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Creamy Chicken, Leek & Mushroom Pie Serves 4 Prep 15 mins (+ cooling time) Cooking 55 mins 1 tbs olive oil 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces 2 leeks, pale section only, thickly sliced 200g brown mushrooms, thickly sliced 100g button or cup mushrooms, thickly sliced ¼ cup (35g) plain flour 1 tbs Dijon mustard 1 tbs miso paste 1½ cups (375ml) salt-reduced chicken stock ½ cup (125ml) thickened cream 2 tbs chopped tarragon 2 sheets frozen puff pastry, just thawed 1 Coles Australian Free Range Egg, lightly whisked 1 tsp sesame seeds 1. Preheat oven to 200°C. Heat 1 tsp of oil in a large deep frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken. 2. Heat 2 tsp of oil in the pan. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add to the chicken in the bowl. Heat the remaining oil in pan. Add the combined mushroom and cook, stirring, for 2-3 mins or until tender. Return the chicken and leek to the pan. Sprinkle with the flour and cook, stirring, for 2 mins or until well combined. Add the mustard, miso paste and stock and bring to a simmer. Cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool slightly. 3. Add the cream and tarragon to the chicken mixture in the pan. Stir to combine. Season. Transfer the mixture to a 12-cup (3L) pie dish. 4. Use a small sharp knife to cut the pastry sheets into 3cm strips. Arrange the pastry strips, overlapping slightly, over the chicken mixture. Use a knife to trim the excess pastry. Lightly brush the pastry with the egg and sprinkle with sesame seeds. Bake the pie for 25-30 mins or until the pastry is puffed and golden. Want to master more kitchen basics? Check out these easy-to-follow guides: How to make pork crackling:    • How to Make Crackling Pork Roast | Co...   How to make mixed berry jam:    • How to make mixed berry jam   How to make chicken stock:    • How to Make Easy Chicken Stock | Cook...   How to make icing:    • How to make icing