Went a little above and beyond to make this staff Supper on a Friday. Fridays are usually busy days at the bar but I did plan this in advance and did the vegetable preps earlier in the day. But it was somehow a slow night on Friday and I was able to make this dish without much service disruption.
Made a mushroom and leek chicken pot pie which I have been thinking of doing for some time.
I grilled the chicken in the oven first before chopping it up into pieces and adding it to the vegetables which I Sautéed the Leeks, onions, and carrots with butter.
I then added in flour and chicken stock to make a creamy filling. To assemble, I used pre-made puff pastry and layered it on the bottom of a tray followed by the chicken and leek filling then covering it with another layer of puff pastry.
Turned out super delicious and such a satisfying meal to end the day's work.
