Chicken, mushroom & green peppercorn pie

The weather is pretty changeable here at the moment. We have had some nights that are still rather warm but for the most part they are starting to cool down. I love it when it does start to cool down as I love making autumn and winter food. I made these last week when we had a really cool day. I had made chicken pies before but didn't follow a recipe for these. I really enjoyed them. I have put the rest of the filling in the freezer so that I will be able to make some pies down the track. I served with sweet potato mash and steamed vegies. 

Chicken & Mushroom Pie 

4 chicken thighs, trimmed and diced
250g mushrooms, trimmed and chopped
1 leek, thinly sliced
1 clove garlic, crushed
2 tbsp butter
2 – 3 sprigs thyme

1 tbsp green peppercorns, drained
1 tbsp plain flour
120ml vegetable stock
2 tbsp marsala wine

120ml skim milk

Sheet of puff pastry

Heat olive oil in pan fry add the chicken in batches stirring until cooked. Remove and set aside

Add 1 tbsp butter to pan with the leek and garlic. Cook over a medium heat until soft. Add mushrooms, thyme and peppercorns and cook until soft. Remove and set aside. Remove thyme stalks.  

Add the remaining butter to the pan and melt then add flour and cook, stirring, for a few minutes. Slowly whisk in the vegetable stock and marsala. Finally add the milk, beating until it thickens. Return chicken and leek mixture to the pan and stir through. Taste and season if necessary.  

Place filling in ramekins and top with puff pastry. Bake them at 190˚C for 25 - 30 minutes or until pastry is puffed and golden.