Chicken & Leek Pot Pie Filling

Ingredients

• 600 g chicken thigh fillets
• 2 leeks
• 2 carrots
• 3 tbsp plain flour
• 400 ml chicken stock
• 100 ml double cream
• 1 tsp dried thyme
• 30 g butter

Method

1. 1

   Slice the leeks, dice the carrots, and cut the chicken into bite-sized chunks.

2. 2

   Melt the butter in a large saucepan over medium heat. Add the leeks and carrots and cook for 8 minutes.

3. 3

   Add the chicken and cook, stirring, for 5 minutes until sealed. Sprinkle over the flour and stir well.

4. 4

   Gradually pour in the stock, stirring constantly to prevent lumps. Add the thyme.

5. 5

   Bring to a gentle simmer and cook for 15 minutes until the chicken is cooked and the sauce is thick.

6. 6

   Stir in the cream, season generously, and cool before freezing. Top with pastry and bake from chilled to serve.