Chicken Leek And Mustard Pie

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Good for a winter mid week meal.

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Steps

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Thickly slice chicken thighs.

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Cut slices in half so you have large chunks of meat.

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Heat a large frying pan or heavy-based saucepan with 2 tbsp of the oil.

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Brown the chicken in two batches until lightly golden , then removed and place in a bowl.

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Add chicken bacon to the pan and saute for 2-3 minutes until lightly golden.

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Add to the chicken and set aside to cool.

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Add remaining oil to the pan.

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Add leek , cover and saute for a couple minutes until softened.

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Remove lid and cook the leek until the juices have evaporated.

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Add garlic and marjoram and saute for a minute.

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Add to the chick , cover with a paper towel and set aside.

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Meanwhile prepare bechamel sauce: melt butter in a saucepan and sprinkle in the flour and stir.

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Cook for 2 minutes over gently heat.

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Add salt and pepper and stir well.

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Continue stirring and add the milk slowly , 1 / 2 cup at a time.

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Stir until the sauce begins to thicken and is smooth.

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Simmer on low heat for 2 minutes then stir in cheese and mustard.

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Ingredients

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boneless skinless chicken thighs, canola oil, bacon, leek, fresh marjoram, phyllo dough, butter, flour, salt, white pepper, milk, tasty cheese, coarse grain mustard, sesame