Catie's chicken pies

Catie Ensten (Briggs) is one of the most amazing people I know.  Good hearted, full of life, intellect, kindness, organised, super mum, super teacher, super popular and super friend all in one person.  Thanks for being a rock and a vault.  Love you heaps.

Catie's chicken pies sound delicious, although there is a lot of butter in them but hey you have to splurge out sometimes don't you.  Enjoy. 

Ingredients and instructions

1 chicken breast - chop into 4 -5 pieces. Use a tenderloin.
Fry in butter, brown until nearly cooked.
Take out of the fry pan.
Another knob of butter, fry a whole heap of mushrooms and leaks, there is usually a lot of juice so fry it off a bit. 
Chop up the chicken into fine pieces.
Put into the vegetables, then cook a bit more to properly cook the chicken. 
Take out all of the ingredients and put in a bowl.
Make a white sauce in the fry pan by using a tbsp plain flour with some more butter.  Cook for 2 minutes, add 1/2 a cup of milk so it turns into a creamy sauce.
Its OK to have a thick sauce because there is quite a lot of water in the vegetables..
Add heaps of cracked pepper, then turn the heat off.
Use puff pastry in your pie maker, or in a pie tin.  Cook my pastry first in the pie maker/tin so that it is crispy on the bottom, then add your ingredients into the pie maker/tin and put some more puff pastry on the top.  Put some egg or milk wash on top.  Using a fork put some holes in the top of the pastry.
Cook until brown on top.
If cooking in an oven cook in a moderate oven about 180degrees Celsius.