Chicken and Mushroom Pie

• 4 boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1 tablespoon oil
• 1 onion, chopped
• 12 leek, white part only chopped
• 12 lb mushroom, chopped
• 1 tablespoon mixed herbs (such as thyme, sage, parsley, rosemary, chives)
• 14 cup dry white wine
• 34 cup half-and-half
• 1 cup chicken stock
• 2 sheets puff pastry
• kosher salt
• fresh ground black pepper
• 1 egg, whisked with 2 tablespoons milk

1. Preheat oven to 350 degrees F.
2. In a paper or plastic freezer bag, combine flour, paprika, salt and pepper; add chicken and shake to coat and season all the pieces.
3. Heat oil in a large skillet over high heat; add seasoned chicken and brown well.
4. Remove chicken and set aside; add onion and leek to pan and brown quickly.
5. Remove onions and add mushrooms and herbs to pan; cook until softened, then remove from skillet.
6. Add wine and half and half to skillet and boil 1 minute or until it begins to reduce and thicken.
7. Return chicken, onions, and mushrooms; add stock, bring to a boil, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 3 minutes.
8. Let chicken mixture cool, then spoon into 4 ramekins or pie plates; cut puff pastry into circles slightly larger than ramekins or pie plates.
9. Brush the edges of the circle with some of the egg mixture (wash) and press down over ramekins to form a tight seal; brush pastry tops with egg wash.
10. Place in oven and cook until pastry is golden brown, about 15 minutes.

chicken thighs, flour, paprika, oil, onion, only, mushroom, mixed herbs, white wine, chicken stock, pastry, kosher salt, fresh ground black pepper, egg

Taken from www.food.com/recipe/chicken-and-mushroom-pie-481994 (may not work)