- Step 1
Preheat oven to 200C. Heat 2 teaspoons oil in a large frying over medium heat. Add chicken and cook, stirring, for 3-5 mins or until browned. Transfer to a plate.
- Step 2
Heat remaining oil and butter in the pan. Add the leek and mushroom. Cook, stirring, for 3-5 mins or until mushroom is golden. Add wine and cook for 2 mins or until reduced by half. Add flour and cook for 1-2 mins. Gradually add combined stock and cream, stirring. Stir in the mustard and peas. Bring to the boil. Reduce heat to low and cook for 2-3 mins or until thickened slightly. Return chicken to the pan and season with salt and pepper.
- Step 3
Spoon the chicken mixture into four 1 1/2 cup (375ml) capacity ramekins. Cut four 11.5cm diameter circles from the pastry, slightly larger than the diameter of the ramekins. Brush the edges of the ramekins with egg. Top with pastry and press down edges to seal. Place on a baking tray and bake for 20 mins or until pastry is golden and filling is cooked through. Serve with steamed greens.