Creamy Chicken & Leek Pot Pie

Ingredients

• 600 g boneless chicken thighs, sliced
• 2 leeks, trimmed and sliced
• 150 ml double cream
• 300 ml chicken stock
• 320 g ready-rolled puff pastry sheet
• 30 g plain flour
• 40 g butter
• 1 tbsp Dijon mustard
• 1 egg, beaten
• 1 tsp fresh thyme leaves

Method

1. 1

   Preheat the oven to 200°C/fan 180°C. Melt the butter in a wide pan, brown the chicken pieces for 4–5 minutes, then set aside.

2. 2

   Soften the leeks in the same pan for 3 minutes. Stir in the flour and thyme and cook for 1 minute.

3. 3

   Gradually pour in the stock, stirring constantly, then add the cream and mustard. Return the chicken, season well and simmer for 10 minutes until thickened.

4. 4

   Pour the filling into a deep 24cm pie dish. Leave to cool slightly, then lay the pastry over the top, pressing the edges to seal. Trim any excess and crimp with a fork. Brush with beaten egg.

5. 5

   Cut a small steam hole in the centre and bake for 25–30 minutes until the pastry is deep golden. Serve with steamed greens.