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500g skinless boneless chicken breast, diced

1 large green bell pepper, diced

150g leek, sliced into rings

1 large onion, sliced into rings

125g green peas (frozen)

420 ml chicken stock

120ml whole milk

40ml heavy cream

5 tbsp butter, unsalted

40g all-purpose flour

1 tsp salt

2 cloves garlic

½ tsp ground black pepper

1 tsp dried thyme leaves

Optional: egg wash (beaten egg with a spoonful of milk)

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1. In large skillet, add diced chicken, leek and bell pepper and pan fry until chicken is done. Remove from pot and drain any leftover liquid.

2. Combine the butter, onions and garlic. Cook until the onions are translucent and the butter is lightly browning.

3. Mix in flour, salt, black pepper, thyme and let the flour cook for a minute.

4. Whisk in chicken stock, milk and heavy cream until not lumps remain.

5. Cook on low heat until thick, approx. 10 minutes low simmer.

6. Taste and add seasoning as needed.

7. Preheat oven to 220C (425F).

8. On a floured work surface, roll out a disc of

9. Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Then pour/spread the gravy evenly on top.

10. Roll out the second disc of chilled pie dough. Cover the pie and trim the excess overhang. Seal the edges with a fork. With a small knife, slice a few small slits into top crust to allow steam to escape.

11. If using an egg wash, brush the crust and edges with the egg wash.

12. Bake for 30-40 minutes or until the top of the crust is golden brown. Cover the edges of the crust after about 20 minutes of baking to avoid excess browning. (Fold a large enough piece of aluminium foil in half, the cut out a half circle. You'll have a rectangle piece of foil with a hole in the center. Cover the pie dish with this.)

13. Remove from oven and let sit for 10 minutes before serving.

Notes

Recipe adjusted from Sally's Baking Addiction