Family Favourite Chicken, Leek & Mushroom Pie

3 tbsp The Good Oil extra virgin rapeseed oil (plus extra if needed)

750g boneless skinless chicken breasts, cut into bite-sized pieces

2 large leeks, trimmed and sliced

400g button mushrooms, sliced

2 tbsp plain flour

1½ cups milk

1 tbsp wholegrain mustard

1 tsp fresh thyme leaves (or ½ tsp dried)

1 cup tasty cheese, grated

Salt and pepper, to taste

2 sheets puff pastry, thawed

1 egg, lightly beaten (for egg wash)

1 tsp sesame seeds (optional)

Preheat the oven to 200°C. Heat 1 tbsp oil in a frying pan over medium-high heat. Add the leeks and cook until soft and lightly browned. Season with salt and pepper, then transfer to a bowl.

In the same pan, add another drizzle of oil and cook the chicken until golden and just cooked through. Season with salt and pepper, then add to the leeks.

Add a little more oil if needed, then sauté the mushrooms over medium-high heat until browned and any moisture has evaporated (about 5 minutes). Reduce the heat to medium, then sprinkle the flour over the mushrooms and stir well to coat. Cook for a minute to form a roux, then gradually pour in the milk, stirring constantly until a smooth sauce forms

Stir in the mustard, thyme, and season generously with salt and pepper. Return the chicken and leeks to the pan and mix everything together. Simmer for a couple of minutes until thickened slightly. Turn off the heat and stir through the cheese.

Transfer the mixture to a round pie dish (roughly 30cm diameter). Cut the puff pastry into rustic rectangles or strips and layer them over the top in a loose patchwork-style crust. Brush the pastry with egg wash and bake for 30–35 minutes, or until the pastry is golden and crisp and the filling is bubbling at the edges.

Let stand for 5 minutes before serving. Delicious with a side of seasonal greens.