Ingredients
| 500 g chicken thighs |
| 100 ml cream |
| 250 ml chicken stock |
| 100 ml water |
| 1 tbsp dry white wine |
| 2 tbsp plain flour |
| 3 whole shallots |
| 1 large leek |
| 200 g mushrooms |
| 4 sprigs thyme leaves |
| 2 tbsp olive oil |
| ½ tbsp brown sugar |
| 20 g unsalted butter |
| 1 whole egg |
| 1 pinch salt |
| 1 pinch pepper (cracked) |
| 3 sheets puff pastry |
Preparation
Read full directions on Little Food Blog at http://www.littlefoodblog.com/week-night-chicken-and-caramelised-leek-pot-pies/
