Chicken and Leek Pot Pie

Ingredients

• 600 g chicken thigh fillets, diced
• 2 leeks
• 150 ml double cream
• 300 ml chicken stock
• 320 g ready-rolled puff pastry
• 2 tbsp plain flour
• 30 g butter
• 1 tsp Dijon mustard
• 1 egg, beaten
• 1 tsp dried tarragon

Method

1. 1

   Preheat oven to 200°C/180°C fan. Melt the butter in a large pan over a medium heat and fry the diced chicken until golden. Set aside.

2. 2

   Add the sliced leeks to the same pan and cook for 4 minutes until softened. Stir in the flour and cook for 1 minute.

3. 3

   Gradually pour in the stock, stirring constantly, then stir in the cream, mustard and tarragon. Return the chicken and simmer for 5 minutes until thickened.

4. 4

   Pour the filling into a deep pie dish and allow to cool slightly.

5. 5

   Lay the puff pastry over the top, trim the edges, and crimp to seal. Brush with beaten egg and cut a small steam hole in the centre.

6. 6

   Bake for 25–30 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.