Little Chicken And Leek Pies - cooking recipe

Ingredients

3/4 cup chicken stock
1/2 cup dry white wine
8 oz boneless skinless chicken breasts
2 tbsp butter
1 medium leek, finely chopped
1 stick celery, finely chopped
1 tbsp flour
2 tsp fresh lemon thyme leaves, plus additional, to garnish
1/2 cup light cream
1 tsp Dijon mustard
None None Salt and freshly ground black pepper
4 None refrigerated pie crusts
3 sheets frozen puff pastry, thawed
1 None egg yolk, lightly beaten

Preparation

Combine stock and wine in a medium saucepan; bring to a boil. Add the chicken; return to a boil. Cover with a lid. Remove from heat; let stand for 10 mins or until chicken is cooked through. Reserve 3/4 cup cooking liquid; chop chicken finely.
Melt butter in a large skillet on medium heat. Cook leek and celery, stirring, until soft. Stir in flour and thyme and cook until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat; cool slightly.
Preheat the oven to 425\u00b0F. Grease three 12-cup patty pans. Using a 2 3/4-inch cutter, cut 36 rounds from the pie crust. Press into prepared pans. Spoon 1 tbsp chicken mixture into each crust. Using a 2 1/3-inch cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids. Brush with egg yolk and sprinkle with additional thyme leaves.
Bake on the lowest shelf of oven for 15 mins or until browned.