Chunky Chicken Leek & Mushroom Pie

• 600 g chicken tenderloins, chopped
• 3 leeks, chopped
• 1 cup mushroom, chopped roughly
• 500 ml stock (i used vegetable but chicken would do fine)
• 2 bay leaves
• 1 dash oil
• 1 tablespoon natural yoghurt
• 1 teaspoon coarse grain mustard
• 1 tablespoon honey
• plain flour or cornflour
• 2 pieces frozen puff pastry

1. add a dash of oil to a large cooking pot. and warm up.
2. add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat.
3. add the leaks, stir and cook off for another 5 minutes.
4. add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening.
5. Heat up the oven about 160c for puff pastry.
6. Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).

chicken, leeks, mushroom, bay leaves, oil, natural yoghurt, coarse grain mustard, honey, flour, pastry

Taken from www.food.com/recipe/chunky-chicken-leek-mushroom-pie-128039 (may not work)