Chicken Leek Mushroom Pie with Broccoli and Wine

Preheat the oven to 375°F (190°C).

In a large pan, heat olive oil over medium heat. Add chicken pieces and cook until browned. Remove the chicken from the pan and set aside.

In the same pan, add butter and melt it. Add chopped leeks and cook until softened.

Add mushrooms to the pan and cook until they release their moisture and start to brown.

Sprinkle flour over the vegetables and stir well to coat. Cook for a minute to remove the raw flour taste.

Pour in white wine and chicken broth, stirring constantly until the sauce thickens.

Add the cooked chicken back to the pan and simmer for a few minutes to allow the flavors to blend. Season with salt, pepper, and herbs.

Transfer the chicken mixture to a pie dish and cover with a rolled-out pie crust. Trim the excess dough and crimp the edges to seal.

Cut a few slits on the surface of the pie crust to allow steam to escape. Brush the crust with beaten egg for a golden color.

Bake in the preheated oven for about 30 minutes or until the crust is golden brown and the filling is bubbly.

While the pie bakes, steam the broccoli florets until tender-crisp.

Serve the Chicken Leek Mushroom Pie hot, accompanied by the steamed broccoli.