Dig into this hearty pie, with chicken and sausage cooked in a creamy filling. Sure to please!
Ingredients
Method
1.Preheat oven to 200°C (180°C fan forced). Lightly grease a shallow 6-cup capacity baking dish with cooking spray. Heat a frying pan over medium-high heat and spray with oil. Squeeze meat out of sausage skins and shape into small balls. Add to the frying pan and brown on all sides until golden and cooked through, about 3-5 min. Set aside.
2.Wipe the pan clean. Place over medium heat and add the margarine, leek and garlic, and cook for 3 min or until soft. Sprinkle over the flour and cook, stirring, for 
1 min. Slowly pour in the milk, stirring constantly until thickened. Add 
the thyme and season 
to taste. Simmer over 
low heat for 3 min.
3.Remove sauce from heat. Stir in the cream then the chicken meat and sausage balls. Transfer mixture to baking dish. Top dish 
with pastry sheets, sealing the join, and press around the 
edges to seal.
4.Trim excess pastry 
then cut a slit in the centre of the pie to 
allow steam to escape. Brush top with some extra milk and bake in the oven for 25-30 min or until golden and puffed. Allow to stand for 5 min before serving. Serve with cooked sliced carrots and peas.
